This weekend begins my family’s potluck marathon. We’ve been invited to a slew of potlucks to celebrate everything from First Communion to Mother’s Day, birthdays to high school graduations.
The First Communion potluck is a brunch and I was asked to bring a sweet dish to pass. Meaning I’m responsible for making bread, muffins, coffee cake, or sweet rolls. I opted to make Citrus Honey Coffee Cake, but have also included another very simple recipe for Blueberry Bread that is ideal for potlucks, breakfasts at home, or as a gift to give a special lady on Mother’s Day.
CITRUS HONEY COFFEE CAKE
Ingredients:
2/3 cup honey
1/2 cup applesauce
4 large eggs
1 1/2 teaspoons lemon extract
1 cup lemon yogurt
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 tablespoon lemon zest
Directions:
Preheat oven to 350 degrees.
Prepare a 9-cup bundt pan with cooking spray and flour.
In a mixing bowl, combine honey, applesauce, eggs, extract and yogurt.
In another bowl, combine flour, baking powder and lemon zest.
Mix wet ingredients with dry ingredients just until moistened.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then remove and cool for at least 1 hour before cutting.
BLUEBERRY BREAD
Wet Ingredients:
1 1/2 cups buttermilk
1/4 cup vegetable or canola oil
2 large eggs
1 teaspoon lemon extract
Dry Ingredients:
2 1/2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries (if using frozen, toss blueberries in 2 tablespoons flour)
1 tablespoon grated lemon zest
Directions:
Preheat oven to 400 degrees.
Lightly spray a loaf pan with nonstick cooking spray.
Whisk wet ingredients in a medium bowl until well blended.
Mix dry ingredients in a large bowl.
Add wet ingredients to dry ingredients all at once and fold just until evenly moistened. Don’t cover mix.
Pour batter into prepared loaf pan.
Bake until a toothpick inserted in the centers comes out clean, 30-35 minutes.
Cool on a wire rack for 10 minutes before removing from the pan.
Let cool completely before slicing.
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