Blueberry Lemon Thyme Bread

With the end of summer in sight, we are trying hard to make the most of it by squeezing in as much fun as possible while also being mindful to take each day slowly and intentionally.  This past weekend we hosted a backyard morning brunch for our neighbors and it was such a nice way to kick off this end-of-summer season.  The kids ran around and played while the adults mingled and my heart was filled with gratefulness once again for this community that we live in.   Looking ahead to these next couple of weeks, we’re going to try to fit in a just a few more summer playdates, one last mini-golf outing, a trip to the raspberry farm, maybe one more picnic, and so on.  I’ve made this blueberry lemon thyme bread to celebrate the end of summer as well.  We’ve gotten beautiful thyme from our CSA and it adds such a fragrant and fresh summer flavor to the blueberries and lemon.  The bread is made with white whole wheat flour and whole wheat pastry flour for a light texture and yogurt to keep it moist and tender.  This is the kind of loaf which is perfect for an afternoon tea or snack.  It’s sweet, but not quite indulgent enough for dessert. We aren’t always able to sit down for a snack in the afternoons, but I do enjoy the times when we are able to come together for a few moments to rest, recollect ourselves, and savor a sweet treat together.    School is just around the corner and I know I will be missing these times soon.

Blueberry Lemon Thyme Bread

Ingredients

• 1 cup white whole wheat flour
• 1 cup whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, softened at room temperature
• 1 cup natural cane sugar
• 3 eggs
• 1 1/2 tablespoons fresh thyme
• zest from 2 lemons
• 2 tablespoons fresh lemon juice
• 3/4 cup plain whole milk yogurt
• 1 3/4 cup fresh blueberries

Glaze

• 2 tablespoons fresh lemon juice
• 2 teaspoons natural cane sugar

Instructions

1. Preheat oven to 350. Butter and flour 9×5 loaf pan.
2. In a medium bowl, whisk together the flours, baking powder, and salt.
3. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, and beat until well combined. Beat in thyme, lemon zest, and lemon juice. Add dry ingredients, alternating with yogurt, and mix together on low speed until just incorporated. Do not overmix. Fold in blueberries.
4. Pour batter into prepared loaf pan and bake until top turns golden and tester comes out clean, about 65-75 minutes.
5. For the glaze, combine the lemon juice and sugar in a small saucepan. Whisk together over low heat until sugar is dissolved. While the bread is still warm, poke holes in bread with toothpick and use a pastry brush to brush the glaze over the bread. Cool 30 minutes before transferring to a wire rack to cool completely.