BLUEBERRY LEMON BREAD WITH LEMON GLAZE

Blueberry Lemon Bread

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We are on fruits and veggies overload (’tis the season).

So in thinking of fresh new things to make with fresh veggies and fruits before they rot in my awesome Bolga Baskets, I went to consult the greats on my kitchen bookshelf; My crush, Tom Douglas, my beloved, Martha Stewart, The Old Farmer’s Almanac and Country Living Magazine.

So which recipe did I use? A compilation or messy mess that turned out to be my very own creation, purely out of necessity.  Quick tip and note to self: Read recipes, do inventory, go shopping and be ready. I neither had buttermilk nor enough butter, lemons, etc. etc. and etc.

Here’s my version which (if I do say so myself) turned out amazing!

To make four small loaves or 2 8 x4 loaf pans I did this.

BLUEBERRY LEMON BREAD WITH LEMON GLAZE

INGREDIENTS:

1 !!!ENTIRE!!!! stick of butter melted and let it cool.

1/3 cup of cream cheese room temperature

2 cups sugar

4 eggs room temperature

2 lemons juiced (not like MLB players… har har!)

3 cups all-purpose flour

2 teaspoons baking powder

1 Tsp baking soda

1 tsp salt

1 cup coconut milk or use regular milk or that dreaded buttermilk

4 tablespoons lemon zest and I saved some for the glaze

2 cups super fresh farmers market blueberries. I’m sure this recipe will work with any berry.

GLAZE:

1 cup confectioner’s sugar

1 tequila shot of lemon juice (I used Italian Volcano 100% Organic Lemon Juice from a bottle! but you can use anything I’m sure)

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Directions:

  1. Preheat oven at 350 degree F (175 C ) Prepare loaf pans with butter and flour or line or spray with cooking spray. It all works.
  2. Zest two lemons into a small bowl. Slice naked lemons and juice into a strainer to avoid the pesky seeds. Set aside.
  3. In medium bowl mix all dry ingredients; Flour, baking powder, baking soda and salt. Set aside ……Save a tablespoon of dry mixture and shake it into the blueberries until coated.
  4. So now you have a medium bowl with flour mixture, a small bowl of washed and towel padded blueberries that have been coated with flour mixture, zest bowl and juice bowl.
  5. In a large bowl (KitchenAid or hand mixers work too), cream the butter, cream cheese and sugar until light and fluffy.
  6. Add eggs one by one and beat well then mix in lemon juice beating for another 2 minutes.
  7. Add the flour mixture alternating with the milk on slower speed. Once it is all wet run it on a higher speed for about 2 minutes to fluff it up a bit.
  8. Add lemon zest on low speed for a bit, just to mix.
  9. Remove bowl from mixer and with a spoon gently fold in blueberries.
  10. Pour evenly into prepared pans. ((((NOTE: if you don’t want to use glaze this is the moment to sprinkle with hard raw sugar I use Torbinado (my fav)…))))Image
  11. Put in oven and bake for 1 hour for the large loaves and 45 minutes for the small loaves. Check with the baking stick if it comes out clean ..yaddy yadda… it’s done.
  12. Turn over on a cooling rack and cool for about five minutes and then drizzle glaze and let cool for 30 minutes before wrapping with pretty paper or just eat it!

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Healthy Home Made Frozen Pops

I make my own Frozen Pops so I know what is in them.

They are so easy and fun!

You can use any mold including ice cube molds.  I used a cute ritzy thingy thing I bought at my local grocery store.

All you need is fruit, juice, any ingredient you would use in a smoothie or drink. I sometimes just make Hibiscus Lemonade frozen pops.

The ingredient measurement will be different for any mold so I use the how much is in the blender mode.

My pop maker uses 1 1/2 cups of the liquid. So I make a smoothie to drink and the rest is frozen for pops.

Here are some simple recipes:

Blueberry Cream Pops

  • 1 pint of blueberries Frozen or fresh
  • 1 cup of any liquid or milk (I use coconut milk)
  • 1 cup of yogurt or soy or coconut yogurt.
  • 1 tsp of any sweetener I used honey
  • pinch of cinnamon
  • 1 tbsp of water this will make it firm after frozen
  • Save for later:Optional: 1/2 cup of the tiniest of blueberries or just 1/4 cup of whole blueberries Frozen or fresh

In a blender blend all ingredients except for the optional berries
Fill the molds, leaving space on top about 1/4 inch. Stick the optional berries if you like if not just fill to rim and insert sticks.

Freeze for three hours

When removing pops from molds I prefer to just wait a few minutes at room temperature so that they sweat a bit. Should be easy to remove from mold just pull by the sticks.
If you are in a hurry you can dip entire thing under the hot running water and remove promptly. I find that waiting a few minutes is best so it is uniformly melting.
My suggestion is that you put in individual snack  plastic baggies so they don’t stick to each other in the freezer.

Variations of pops:

Whey Strawberry Banana : Just follow directions as you would for whey smoothie

Mango Lemonade, I just add mangos to the lemonade

Papaya Mango Smoothie

Coconut Hot Chocolate: Follow directions on hot chocolate drink, let it cool add the coconut and freeze in mold.

Iced tea pops are great too. I use Hibiscus Lemonade, Green Tea  Honey, and use your imagination.