Ever since we started this little journey my husband has greeted me each morning with a cheery “What’s for breakfast”? He loves breakfast. It is his favorite meal of the day. The thing he likes most about eating Real Food – a real breakfast. Pre-Real Food, his favorite breakfast, known as Ron’s Power Breakfast, was two Pop Tarts, a 12 oz glass of orange juice, and a banana. Every day, except on Sunday when I would make a big breakfast.
In honor of my husband’s appreciation for the effort and his cheery morning greeting, I am dedicating this week’s blog entries to our recipes for breakfast. Please forgive my poor photography, I’m still learning how to photograph food…believe me this bread is awesome and very pretty!
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- Juice and zest of one organic lemon
- 6 oz container of plain yogurt, preferably organic greek-style
- 1 cup fresh or frozen wild blueberries, thawed
Preheat oven to 325. Grease a 4 x 8 or 5 x 9 loaf pan. (I used coconut oil to grease the pan)
Stir together the flour, baking soda, nutmeg and salt in a medium bowl.
Cream the butter until fluffy. With the mixer going, slowly drizzle in the honey. Scape down the sides to ensure that the honey is well incorporated with the butter. Add eggs, one at a time, beating well. Stir in vanilla.
Mix in half of the dry ingredients, then blend in the yogurt and lemon juice. Stir the lemon zest into the remaining dry ingredients, then blend into the batter. Fold in the blueberries.
Scrape the batter into the prepared pan. Smooth the top. Bake until a cake tester comes out clean – about 45 – 50 minutes for the 5 x 9 pan and around 55 – 60 minutes for the 4 x 8 pan. Cool in pan on rack for 10 minutes, then turn out.
Serve with softened cream cheese or honey butter, a side of fresh fruit and a glass of milk for a complete breakfast.
- 1/2 stick (1/4 cup) butter, softened
- 1 T – 2 T honey (depends on how sweet you like it)
Cream butter with a mixer, drizzle in honey slowly and blend well. Serve softened. You can store any leftovers in fridge and soften before using.
* Lemon Blueberry Bread adapted from recipe for Blueberry-Lemon Poppy Seed Bread in Soup Makes the Meal by Ken Haedrich