Donuts Revisited

I promised my coworkers on Friday that I would bring in donuts for them on Monday. I used a different recipe than the one yesterday so I wanted to share because I think this one is way better than yesterday’s. Recipe Below!   Ingredients: 5 tablespoons butter, softened Ā½ cup sugar …


I told you on Friday I was making donuts, and I have kept my promise!My donut pan makes 6 donuts, so I made them with 3 different toppings, powdered sugar, glaze, and cinnamon sugar. Recipe Below! Ingredients 1 cup all-purpose flour 1/4 cup + 2 Tablespoons granulated sugar 1 teaspoon …

Lemon Blueberry Bread

Who doesn’t love bread? I am still full from my Disney extravaganza yesterday that I didn’t even want to eat this bread after I baked it. I did though, obviously, and it was delicious! I don’t love a lot of blueberries in general, but the combination of blueberries and lemon work really well together. Recipe below!


  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1/4 cup freshly squeezed lemon juice
  • 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8×4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
  3. In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
  4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
  6. Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
  7. Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.

Lemon Blueberry Bread

photo 2 (28)

I don’t have a zester tool so my lemon zest was a bit too large so that was unfortunate, but overall still very good. I put butter on my piece and it was excellent.