Blueberries are everywhere and I can’t get enough of them. I am eating them fresh, baking with them, and freezing tons of them. I don’t know about you, but I love blueberries and lemons together, and try to use that combo as much as possible. Since blueberries are a favorite breakfast addition of mine, I decided to combine lemons and blueberries in pancakes. I made pancakes packed with blueberries and topped them with a lemon glaze. These pancakes are absolutely delicious and something a little different for breakfast. I hope you make these part of your breakfast.
Next week, I am excited to share my daughter’s birthday cake. I didn’t have time to finish the post this week, but can’t wait to share it! Her theme was her own safari zoo. 😀 I hope everyone has a great weekend and are enjoying your summer!
- 1 1/2 cups blueberries
- 2 cups all purpose flour (I use unbleached)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp sugar
- 1 tsp. salt
- 1 1/2 cups milk (I use 2%)
- 1 Tbsp oil (I use extra virgin olive oil)
- 1 egg
- 1 cup powered sugar
- juice and zest of 1 lemon
Freeze leftovers, including the leftover glaze (use a freezer bag for the glaze). Simply defrost and heat up the pancakes. Clip the corner of the bag the glaze is in, and squeeze on the pancakes (defrost the glaze at room temperature for a several minutes). This will make for a quick and homemade breakfast during the week.
Also, try my other yummy berry recipes: