I can’t believe how quickly June is flying by! Why can’t January ever go this fast?! 🙂
I love all the fresh fruit that’s available this time of year . . . I went a little overboard with blueberries last week and needed to use them before they went bad (I had already frozen most of them, but wanted to do some baking with them too).
One of my favorite recipes is our Lemon Poppy Seed Bundt Cake– it just screams summer. I was thinking that it would be yummy add the blueberries, but then started thinking about how it would be good as a bread. I played with the recipe a little bit and adapted it so that it could be made into loaves of bread instead of a cake (okay, let’s be honest – it’s kind of a “cakey” bread . . . but it’s amazing!).
The great thing is that it makes two loaves, so you can have one for yourself and one for a friend. This would definitely makes anyone’s day a little more sunny and bright!
(I used a white cake mix for this recipe, but you could easily use a lemon one too. I would still use the lemon pudding mix for the added softness that it gives the bread.)