Lemon Blueberry Muffin Bread

This sweet breakfast bread tastes just like a giant blueberry muffin. Food blogger Jenna Weber shares her ideas for adding additional flavor in a full post on the Fresh Tastes blog.

Ingredients

• 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

Directions

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
3. 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 then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. 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.

Yield: makes 1 loaf

Carmelitas

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

This is known as the best cookie ever! Baked with carmel and chocolate in the middle of an oat cookie crust, these will change your life! 

Serves: 8

Ingredients

• 32 caramel squares, unwrapped
• ½ cup heavy cream
• ¾ cup butter, melted
• ¾ cup brown sugar, packed
• 1 cup flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 6 ounces semisweet chocolate chips

Instructions

1. Preheat oven to 350. Grease an 8×8 pan or you can line with aluminum foil or parchment paper for easier removal. The carmel can get sticky. (can also be made in a 9×13 just double the ingredients)
2. In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
3. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove.
4. While baking, combine the caramels and heavy cream and stir until completely smooth. Can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.
5. Remove pan from the oven and sprinkle chocolate chips over the crust. Pour carmel mixture over the chocolate chips and crumble remaining cookie dough on top.
6. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
7. Once removed from oven allow them to completely cool and the carmel to set up. The carmel is like molten carmel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.