Ingredients:

2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
Zest of 1 lemon
2 eggs, lightly beaten
1/2 cup Ginger Lemon Zen herbal tisane, cooled
1/2 cup butter, melted
1 - 1 1/2 cups fresh blueberries
Blueberry Blossom Honey to drizzle on top!

Directions:

1. Brew one cup of Ginger Lemon Zen tea and let cool (Brew 5 grams (~2 tsp) of Ginger Lemon Zen in 16 ounces of 205° F water for 5 minutes.). You'll only use 1/2 a cup of brewed tea for this recipe, so feel free to enjoy drinking the rest of the tea while you bake!
2. Preheat oven to 350ºF and grease a 8x4" loaf pan (or use a pan liner like non-stick tin foil or parchment paper, if you prefer).
3. In a large bowl, stir together flour, sugar, baking powder, and salt. Add in lemon zest and stir until combined.
4. In a medium bowl, combine eggs, tea, and butter. Add to the large bowl of dry ingredients and stir until just moistened.
5. Fold in half of the blueberries.
6. Pour batter into the loaf pan, spreading evenly, and add remaining blueberries on top.
7. Bake for 50 minutes and then loosely cover with foil to prevent burning. Bake for an additional 15-20 minutes. A toothpick inserted near the center should come out clean.
8. Let cool in the pan on a wire rack for 10 minutes, then remove from the pan. Let cool completely so bread will be easier to slice (or dig in while it's magical and warm and a little crumbly!).
9. Drizzle Blueberry Blossom Honey on top of the loaf and to your preference on each slice. The sweetness of the honey pairs so well with the tartness of the lemon. Delicious!
Optional: Sprinkle turbinado sugar on top of the loaf before baking to make the top of the loaf a little crunchy.

Sub any of the ingredients above for your favorite allergen friendly alternative. I recommend using Bob's Red Mill All Purpose Gluten Free Flour, Bob's Red Mill Egg Replacer, and Melt Organic Buttery Spread (dairy free alternative).

Recipe developed with love by Sarah Collins. All photos by Sarah Collins.