Thanksgiving is quite a stressful day for a host who has undoubtedly spent the last week in planning, shopping, sweating, baking and also by anticipating the things which will make their guests happy and stressful. If you are one such person, then why don’t you make a Thanksgiving bread breakfast meal for your guests?
We know you might be thinking why bread breakfast meal? Well, trust us, the shopping and dishes won’t do any wonders that a morning breakfast can do for your guests. Breakfast is a time where probably all of us come together without forgetting a meal. This is the real-time where you can make your loved ones smile while making a quirky yet tasty bread meal.
Nice homemade breakfast on Thanksgiving Day can be glazed up with quick bread meal of juicy blueberries which will be always be appreciated by our guests and is one of the most unexpected ways through which you can say thank you to your loved ones. However, if you are hosting a party on Thanksgiving, make an amazing bread breakfast to treat your guest and yourself!
Below we are listing the quick tip on preparations for an amazing lemon blueberry breakfast bread meal that will turn out your breakfast treat as joyful and refreshing as Thanksgiving Day!
Lemon Blueberry Breakfast Bread
Ingredients (Makes 8 Slices)
- 1 cup of granulated sugar
- 1 spoon of baking powder
- 3 spoons of lemon juice
- 1 cups all-purpose flour
- 1/3 cup of melted butter
- 2 large eggs
- 1 spoon salt
- A ¼ cup of fresh blueberries
- 1/2 cup of milk
- 1/3 cup of granulated sugar (Take more if needed, for thickening)
- 2 spoon of grated lemon zest
Directions To Make The Recipe
Firstly, preheat your oven up to 350 degrees. Next, take out a 9inch loaf pan and pour cooking oil or cooking spray on it. To make sure that your pan has enough moisture, cut a piece of parchment paper and fir it in the bottom of the pan and spray cooking oil on it. After this, Take a mixing bowl, and put 3 spoons of eggs, juice, baking powder, salt, flour and eggs and beat it all together and keep on adding milk alternately.
Beat the lemon zest too in the batter and toss blueberries in it with a coating of enough flour (It will keep the blueberries evenly separated throughout rather than sinking it into the batter). Stir the blueberries gently into the batter, and pour butter simultaneously into the prepared pan.
Bake the blueberries in the oven for about next 1 hour. You can take a toothpick to check whether it is cooked or not by inserting it into the loaf it comes out clear which means it is cooked. After this, take cool bread in the pan and roast it for the next 10minutes.
Meanwhile, you can add 1/3 cup of powdered sugar and 2 spoons of lemon juice in a small bowl. Drizzle out both combined juices into the war loaves using a brush to distribute evenly in the pan. Finish the cooling of your batter and spread it over your toasted bread and your lemon blueberry breakfast bread is ready!