Thursday, June 26, 2014

Making Lemon Blueberry Bread from LEMONS

Desperation has set in!  There are more lemons then I can possibly use for lemonade.  I've put lemon juice in the freezer for at least a year's supply.  Now I'm scouring recipes for ways to use more.

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)
2 eggs
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. 


Anonymous said...

I have a Meyer lemon, too. One of those lemons is enugh for a lemon meringue pie, if I was so inclined. My claim to fame with the lemons is candied lemon peel.

Babs said...

Yum, Jennifer both the lemon meringue pie idea and the candied lemon peel sounds good too.
I do make small individual lemon tarts from time to time and lemon bars but it takes such a miniscule amount of lemon juice for all of those things! And, of course, chicken piccata.....with capers and is so yummy.

Peter Kouwenhoven said...

I would live the chicken picara recipe!

Caddie said...

I love lemony anything, especially Lemon Meringue Pie. Wish I was near by to pick some. They are a rarity for me. I'd like that chicken recipe also. Want to start a recipe blog for your readers? lol

Babs said...

Peter and Sissy - I just go to the internet and find a recipe that I have all the ingredients to be able to make it. I keep a jar of capers in the pantry for those occasions.
Sissy, no, I don't want to start a recipe blog.....ever, but thanks for commenting!

Unknown said...

Love your San Miguel de allende stories

Caddie said...

I was just joshing, Babs.

Babs said...

Robert, thanks for commenting.

Babs said...

Sissy, whew, I was hoping you were kidding, ha.

Charles said...

I would kill for some Meyer lemons...I have never understood why they are so scarce down here...the climate is ideal for them...just not a Mexican taste I imagine...I do find them at Superama occasionally...muy caro...if we were closer we would bring a ladder over and ease your lemon glut!

Babs said...

Charles, if you've never been to SMA, maybe a trip is NECESSARY!
Thanks for the comment.

Christine said...

One year we made lemoncello. It is a lot of work, but worth it. It is made from the zest of lemons soaked in vodka (or some other tasteless alcohol.)

Dana Hill said...

Barbara - here's a good recipe for limoncello since you obviously have an excess. Dana
15 thick-skinned lemons
2 bottles (750 ml each) 100-proof vodka
4 ½ cups sugar
5 cups water

Wash lemons in hot water. Remove peel with a vegetable peeler, and remove all the white pith on the back of the peel by scraping with a knife. Put peels in a 4-quart Mason jar (or comparable) Add 1 bottle of vodka and stir. Cover the jar, date it, and put it in a dark cabinet at room temperature.
After 40 days take it out. In a saucepan set over high heat, stir sugar and water together and boil for 5 minutes. Let the sugar syrup cool completely in the pan, about 10 minutes. Add sugar syrup to vodka-lemon mixture along with the second bottle of vodka.
Stir well to combine. Replace voer on the jar and not the finish date. Return it to the dark cabinet and store for 40 more days.
At Day 80, remove the limoncello. Strain mixture and discard lemon peel. Pour into clean bottles with caps or decorative corked bottles. Put one bottle in the freezer, and store the other in the pantry until the one in the freezer is used up. Makes approximately 3 quarts.

Babs said...

Thanks Dana for the recipe. I have so little extra space, that I doubt that I will ever do that, but, maybe someone else will!
My motto about cooking now is if it takes longer then 30 minutes, possibly 45, I don't do it! The joy of being retired, ha.

Unknown said...

Yum!! Just makes my mouth water. I love lemons, even simply, lemon water!

Babs said...

Pat, I just read an article that lemon water is extremely healthy for you!
Thanks for your comment.

Marilyn Krichman said...

Not one person has said they want some of your lemons?!? I want some! You could just sit in the Jardin on a Friday with a big basket full - you could become known as The Lemon Lady!! Seriously, I would love some lemons. I just put lemons on my Mega shopping list with little hope of actually finding any there. In exchange, I will give you my super yummy recipe for Lemon Blueberry Coffee Cake!

Babs said...

Hi Marilyn - I was so surprised that no one asked for lemons! I'll be happy to bring you a bag, but, I won't be in the jardin this Friday, the 4th of July. I'll be able to bring some to you the following Monday, the 7th, if you would like. I meet a group for coffee at Don Tomas at 11AM. If you would like to come by there I'll have a bag for you!

Marilyn Krichman said...

I'm still thinking about your excess of lemons. Still have some? I will be in the Jardin tomorrow, Friday. have lots of banking and errands. Would that work? If so, let me know time and place and I will be there!

Babs said...

Hi Marilyn - I lugged lemons last Friday to the jardin. Didn't see a sign of you or the other person who had asked me to bring them so gave them away.
Don't know if I'll be there or not tomorrow. I think it would be best for you to call me (I'm in Juarde) and come up to the house for them, if that is possible.