The days are getting shorter, tans are fading, children are going back to school… which could just mean one thing… summer is nearing its inevitable end. It’s time to switch out the beach towels and cold lemonade for cozy blankets and warm fall drinks. Although summer is coming to an end, doesn’t mean we completely have to give it up. Hold on to the last bit of summer while simultaneously transitioning to fall with this lemon blueberry gingerbread. Gingerbread is the staple holiday flavor and the perfect way to get yourself excited for all the wonderful festivities to come. This bread combines our favorite summer fruits and fall seasonings like ginger, cinnamon, and allspice to create the perfect end of summer bread. Serve it with lemon balm tea at your next girly brunch!
The Glaze
Drizzle your lemon blueberry gingerbread with an earl grey glaze making it the perfect bread to start your morning off beautifully, even though it is so delicious you will probably eat it all day! Earl Grey is a black leaf-based tea that is infused with bergamot orange and pairs perfectly with the lemon flavor of the bread. So you get a little kick of caffeine in a slice of this bread too! Even better! The best thing about this recipe is that you can tweak it however you see fit. Feel free to have fun with it and change things up if you’d like! This lovely bread would pair amazingly with whatever drizzle your heart desires, whether it be a cinnamon glaze, white chocolate drizzle, or if you’re feeling really adventurous try an egg nog glaze!
Serve your gingerbread nice and warm, because let us be honest there is nothing quite like warm gingerbread. So soft and sweet it’s the closest thing we have to heaven on earth, then let your taste buds soak up all the delicious, fall flavors. I promise you won’t want to put this one down!
Lemon Blueberry Gingerbread
This lemon blueberry gingerbread is the perfect blend of summer and winter. Glazed with earl grey and garnished with blueberries, it makes a lovely addition to your breakfast spread!
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Yield10
Gingerbread
- 1/2 stick butter
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cup flour
- 1/4 teaspoon salt
- 1.5 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon all spice
- Pinch of cloves
- 2 teaspoons grated lemon peel
- 1.5 teaspoons lemon juice 1/2 cup plain yogurt
- 1/2 cup organic uncultured molasses
- 1 cup fresh blueberries – reserve some for topping
Earl Grey Glaze
- 1 cup powdered sugar
- 2 tablespoons infused oat milk with earl grey tea (1 tea bag)
- 1 tablespoon butter, melted
- Pinch of salt
Preparing the spices
Preheat the oven to 350 degrees. Allow butter to soften for about 30 minutes on the counter.
Cream the butter and sugar with an electric mixer. Beat in the eggs one at a time. In a separate bowl, sift the dry ingredients together.
Alternate the yogurt and molasses with the flour mixture. Fold the blueberries last.
Grease a loaf pan or use a piece of parchment paper in the pan. Bake for 45 minutes or until a toothpick comes out clean.
Earl Grey Glaze
In a saucepan, heat 1/2 cup of oat milk. When it starts to boil, remove from heat and place an earl grey tea bag in the pot. Press it down with a spatula to release the tea, and let steep for 5 minutes.
Gently heat the butter in a sauce pan on the stove over low to medium heat. Whisk in the powdered sugar, pinch of salt, and 1 tablespoon of the earl grey oat milk until you reach a desired consistency.
Using a spoon, drizzle the glaze over the loaf, and let drip down the sides. Garnish with yellow flowers and blueberries.
