Thursday, June 26, 2014
Making Lemon Blueberry Bread from LEMONS
Luckily some friends came by last week and left with two dozen lemons. You couldn't even tell that any lemons had been taken from the tree.
What's really surprising is that most people don't have lemon trees in San Miguel but do have lime and orange trees. Why not lemon trees? This one is three stories high.
Finally, after saving a recipe for Lemon Blueberry Bread, I made some last week. In my attempt to not eat it all myself, I ate one slice and froze the rest of the loaf. It's in the freezer for when company comes - whoever that might be.
Here's the recipe. I think this is the first time I've ever posted a recipe:
Lemon Blueberry Bread
(1) 8 oz pkg. reduced fat cream cheese, softened
1 1/3 c. sugar, divided (I used Stevia to equal the sugar quantity)
1T lemon juice
1 1/2 c. biscuit banking mix
1T lemon rind, grated
1 1/2 c. blueberries
1/2 cup lemon juice
Preheat oven to 350F. Coat 9x5x3 loaf pan with Pam or whatever you prefer.
Mix together cream cheese, 1 cup sugar until light and fluffy. Beat in eggs and lemon juice.
Stir in baking mix and lemon rind until blended. CAREFULLY stir in blueberries by hand.
Put batter in pan and bake 50-60 minutes depending on your oven.
Remove from oven and immediately poke holes in top at 1 inch intervals with a toothpick.
In microwave combine 1/3 c sugar and 1/2 cup lemon juice, heating until sugar is dissolved.
Pour evenly over top of bread. Cool and slice.
Side note: For me it was too much lemon taste. I probably would not pour the lemon juice and sugar over the top the next time, but that's just my taste. The bread was very delicious. I might also use some chopped pecans as I love the crunch of nuts in bread.
Anyone want or need LEMONS, just let me know so I can shake the tree and pick up lemons for you.
I never thought in my life, I would be able to ever say anything like that.