This recipe from the National Honey Board sounds delicious! Try it for your next breakfast!
- 2 – eggs
- 1/2 cup – honey
- 1/2 cup – sugar
- 1 stick (8 tablespoons) – unsalted butter, at room temperature
- 1 teaspoon – vanilla
- 1 cup – Greek yogurt
- Zest of 1 lemon
- 2 cups – all purpose flour
- 2 teaspoons – baking powder
- 1 teaspoon – salt
- 1 cup – blueberries
- 8 oz. – cream cheese
- 1 tablespoon – honey
- 1 tablespoon – sugar
- Pinch of salt
Pre-heat the oven to 350 degrees.
Add the eggs, honey and sugar to a large bowl and cream together using a hand or stand mixer. Beat in the butter, vanilla, Greek yogurt and lemon zest.
In a separate bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wet.
Toss the blueberries with a teaspoon of flour and stir into the batter.
In a separate bowl, cream together the cream cheese, honey, sugar and salt until thoroughly combined.
Pour half the blueberry batter into a greased loaf pan. Spoon on the cream cheese mixture, top with the remaining blueberry batter and gently swirl with a butter knife.
Bake for 50 – 60 minutes or until a cake tester comes out clean.
Source: National Honey Board