The Best Lemon Blueberry Bread

by Lisey on February 12, 2014

lemon blueberry bread

I’ve made several versions of blueberry bread, but I’ve found that this one is the most delicious.  It has a lovely lemon flavor and a moist, cake-like texture.

See how delicious the inside looks?

blueberry lemon bread

You should make this!

First, preheat your oven to 350° F. Then grease an 8×4″ loaf pan. You can use cooking spray or you can butter it like I did.

williams sonoma loaf pan

To make the batter, whisk together the flour, baking powder, and salt.  Then stir in the blueberries and lemon zest (if you’re using frozen blueberries, wait to mix them in until later.)


Cream the softened butter and sugar together, and then add the eggs one at a time, beating after each addition.

creamed butter

Measure out 1/2 cup of yogurt, and mix that into the egg/butter mixture.



Stir the blueberries into the dry ingredients (don’t thaw them if you’re using frozen berries), and then gently stir the dry ingredients into the butter/egg mixture.


Actually, we mixed our berries in at the very end, which works pretty well if you have frozen berries.  If you mix them in earlier, they make the batter awfully purple.

blueberry quick bread batter

Spread the batter into your greased loaf pan.

blueberry bread batter

And bake for an hour and 10 minutes, or until a toothpick inserted into the center comes out clean.


Let it cool in the pan for 10 minutes, and then turn the loaf out onto a wire rack to cool.

blueberry bread with lemon zest

If you can be patient, let it cool off completely before you slice it. Otherwise the outer crust is kind of crunchy, which makes slicing difficult.

lemon blueberry bread

Lemon Blueberry Bread

Printable version

2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or lowfat


Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.

In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

Recipe originally from PBS.


Chocolate Covered Crispy Monsters

by Lisey on January 21, 2014

chocolate covered monsters

My mom and I saw these cute guys on the front of an All You magazine, and you know we love to make cute stuff.

This was from a Halloween issue, and we did make them this past fall, but somehow we never blogged about it!

spooky monster treats

You’ll need a pan of Rice Krispy treats, which are easy to make.  The original recipe called for prepackaged treats, but those don’t taste as good.

You’ll also need mini M&Ms, mini Oreos, and chocolate chips (for coating the treats).


To make these, cut the Rice Krispy treats into small rectangles.  Then melt 10 oz. of chocolate chips.  We did this in the microwave.

Dip the treats into the chocolate, and place them on a wire rack over a baking sheet.

To be honest, we had a pretty hard time doing this.  Our chocolate was a little thick, even though it was all melted, so we ended up having to spread it over the treats, which made them not as smooth as the ones in the picture.

We even tried some chocolate melts, but those didn’t work any better…in fact, they were thicker than the chocolate chips!

(If you have any tips to help us with this, please let us know!)

Once the treats are covered in chocolate, place M&Ms all over.  For eyes, split an oreo and use an M&M for the pupil.

Rice krispy treat monsters

You can do one eye or two, and you can use colored M&Ms for pupils if you want.  They look a little creepy when you do that, though.


Use pink frosting to pipe on a mouth (we used a small batch of buttercream).

Isn’t he cute??


Even though our chocolate didn’t work properly, these were still fun to make and I think they turned out pretty cute.

And of course, they were tasty.


Santa Cupcakes

December 24, 2013
Thumbnail image for Santa Cupcakes

Around Thanksgiving, I wanted to make some cute turkey cupcakes, but we ran out of time. So my mom suggested that we make a cute Christmas something or other, and we found these Santa cupcakes. They were easy to make (we made them with my sisters and cousin and they had fun too!), and I […]

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Cinnamon Sugar Croutons

November 25, 2013
Thumbnail image for Cinnamon Sugar Croutons

If you got here from my mom’s blog, you already know that I made these to go with some butternut squash soup that she was making. I’ve never made croutons before, and I thought it was pretty easy. The only thing that went wrong was that I dumped the cinnamon onto the bread cubes without […]

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Lisey in a Foodie Crush issue

October 22, 2013

Hey there! Kristen here, because as I was going through my email this morning, I realized Lisey and I never told you that she was interviewed this summer for a Foodie Crush article about young food bloggers. You can read the whole issue online. (Yes, her name is spelled wrong!)  

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Apple Pfannekuchen

October 17, 2013
Thumbnail image for Apple Pfannekuchen

My mom makes this recipe every now and then, and I wanted to know how to make it too, because then I can make it even if my mom doesn’t have time. (And I also thought it seemed like a fun recipe to make.) It’s a little like a Dutch Baby, but it has apples […]

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