The citrus crop here in Arizona has been really fantastic this year. It has been fun creating new recipes that feature oranges and lemons. I had received a lemon tea bread recipe years ago from a friend and made it my own by the addition of blueberries and the icing. My family LOVES this bread.
Keep reading for the delicious recipe.
Now that I am going to the local farmers market every Saturday for fresh produce I have made a few new friends. Otto is a German immigrant who now grows organic citrus here in Arizona. We love to talk about Germany (We both miss it!) and our dachshunds. He has three wiener dogs. I told him I am stopping at two. :) I take turns taking either Franz or Rudi with me and he always has to come out from behind his booth and give them a pet.
This last week Otto’s citrus was particularly good. I told him just to bag up his favorites. The Meyer lemons were just beautiful.
Here is the recipe
(I used all organic ingredients as my family and I are now trying to eat cleaner and healthier. But you can of course use non organic ingredients.)
1/2 cup butter
1 cup granulated sugar
2 large eggs
1 teaspoon of vanilla
1 1/2 cups of all purpose flour
1 teaspoon baking powder
1/2 teaspoon of sea salt
1/2 cup of milk
The rind of one lemon
1 cup of blueberries (I used fresh.)
For the icing:
The juice of one lemon
1 cup powdered sugar
1 tablespoon of granulated sugar
Preheat oven to 350 degrees. Grease and flour an 8 x 4 inch loaf pan. Beat softened butter in or with a mixer until creamy. Gradually add in the sugar until light and fluffy. Add in the eggs and vanilla until just blended.
Stir together the flour, baking powder and salt. Add to the butter mixture alternately with milk at low speed until just blended. Stir in the lemon rind.
Spoon the batter into the pan and bake for one hour or until a wooden tooth pick inserted into the center of the loaf comes out clean. Let cool for ten minutes and then remove loaf from pan and let cool completely.
Stir together the powdered sugar and lemon juice until smooth. Drizzle the icing over the top of the loaf evenly. Sprinkle the granulated sugar over the icing.
The bread can be enjoyed at tea time, as a dessert or decadent breakfast.
Let me know if you try it.
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