Blueberry Lemon Banana Bread Moist Blueberry Lemon Banana Bread with Citrus Glaze Ingredients: 2 ripe bananas, mashed 1 cup fresh blueberries (or frozen, tossed in 1 tsp flour) 2 eggs 1/2 cup unsalted butter, melted 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 cup Greek yogurt or sour cream 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract Optional Lemon Glaze: 1/2 cup powdered sugar 1–2 tablespoons fresh lemon juice Directions: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. In a large bowl, whisk mashed bananas, melted butter, sugars, eggs, yogurt, lemon juice, lemon zest, and vanilla until smooth. In another bowl, whisk together flour, baking soda, and salt. Gently fold dry ingredients into the wet mixture until just combined. Carefully fold in the blueberries. Do not overmix. Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then remove to a wire rack. If desired, mix powdered sugar with lemon juice and drizzle over the cooled loaf. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 290 kcal | Servings: 8 slices #bananabread #blueberrybanana #lemonloaf #bakingathome #quickbread #fruitbread #moistbananabread #homemadebaking #easyloafcake #lemonbanana #springbaking #blueberryrecipes #sweetloaf #dessertideas #citrusbread #bakingwithfruit #breakfasttreat #bananaandblueberry #zestybread #lemonlover Bursting with fresh blueberries, banana sweetness, and a lemony zing, this Blueberry Lemon Banana Bread is pure sunshine in every slice!

Chef John's Buttermilk Biscuits Flaky, Golden Buttermilk Biscuits from Scratch Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 6 tablespoons cold unsalted butter, cut into small cubes 3/4 cup cold buttermilk (plus more for brushing) Directions: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter pieces to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together; do not overmix. Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Fold the dough in thirds like a letter, rotate 90°, and gently flatten again. Repeat the fold one more time for extra layers. Pat the dough out one final time and use a round biscuit cutter to cut out biscuits. Do not twist the cutter. Place biscuits close together on the prepared baking sheet. Brush the tops with a little buttermilk. Bake for 15–18 minutes, or until golden brown on top. Serve warm. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 210 kcal | Servings: 8 biscuits #buttermilkbiscuits #southernbiscuits #chefjohnrecipes #homemadebiscuits #flakybiscuits #easybaking #comfortfood #biscuitrecipe #brunchrecipes #breakfastbakes #bakingfromscratch #quickbreads #classicbiscuits #butterygoodness #goldenbiscuits #southernbaking #biscuitsandgravy #homemadecomfort #brunchideas #ovenfresh Just pulled these golden beauties from the oven! Chef John's Buttermilk Biscuits are everything you want—flaky, buttery, and SO good warm with a pat of butter.