Lemon-Blueberry Bread

Still trying to use up a crate of fresh ripe blueberries, I created this treat using blueberries, lemon juice, and cream.

It will make for a light summer dessert tonight and a delectable breakfast tomorrow morning.


Lemon-Blueberry Bread

  • 1-½ cups flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • ⅓ cup butter, melted and cooled
  • 2 eggs
  • 1/2 cup heavy cream or whole milk
  • 1 tsp vanilla
  • zest from 1 lemon
  • juice from ½ lemon
  • 1 pint fresh blueberries

In a large bowl, combine dry ingredients; set aside. In a medium bowl, combine butter, eggs, cream, vanilla, and lemon zest and juice, mixing well.

Preheat oven to 350°. Place parchment paper, cut to fit, on the bottom of a 9×5 loaf pan. Grease loaf pan with butter or spray with Pam.

Make a well in the dry ingredients and add wet ingredients. Mix until blended. Fold in blueberries. Transfer to prepared loaf pan.

Bake at 350° for an hour. Using a toothpick, check for doneness.

If you wish, glaze when cool with an icing made of powdered sugar, lemon zest, and lemon juice.



Blood Orange Scones with Blood Orange Glaze

I didn’t know anything about scones until I was an adult and started cooking regularly. For those of you who don’t know, scones are a British version of American biscuits. They’re just as easy to make, but they’re generally not cut with a biscuit cutter. In this version, the dough is formed into a wheel and scored with a knife.


Blood Orange Scones with Blood Orange Glaze

For the Scones:

  • Zest from 1 blood orange
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp sea sat
  • 1 stick very cold butter, in small pieces
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup blood orange juice
  • 2 Tbsp heavy cream

For the Glaze:

  • Zest from ½ blood orange
  • 1 cup powdered sugar
  • 2 Tbsp blood orange juice

To make the Scones:

Preheat oven to 400 F. Line a baking sheet with parchment paper.

In a large bowl, combine orange zest and sugar and rub together until blended. Add flour, baking powder, and salt and mix well. Cut in butter using a fork or pastry blender.

In a small bowl, combine egg, vanilla, and blood orange juice. Add juice mixture to flour mixture and mix until just combined. Gather together into a loose ball.

Place loose ball of dough onto lightly floured surface and form into a 8-inch flat disc. Carefully place disc on baking sheet. Lightly score into 6 or 8 wedges.

Bake for 20-22 minutes. Cool on rack.

For the Glaze:

Combine all ingredients. Dribble glaze over slightly cooled scones.





Blood Orange Banana Bread with Blood Orange Glaze

This might be the best banana bread I’ve ever made. I had both super-ripe bananas and a plethora of blood oranges to use up, so I concocted this little gem. Quick, easy, and ridiculously full of bright fresh flavor.

Blood Orange Banana Bread with Blood Orange Glaze

For the banana bread:

½ c. butter, softened

1 c. white sugar

1-½ c. flour

½ tsp baking soda

½ tsp sea salt

2 eggs

Zest of 1 blood orange

¼ c. fresh blood orange juice

3 mashed bananas

For the glaze:

Zest from 1 blood orange

1 c. powdered sugar

Approximately 2 Tbsp blood orange juice (adding more if necessary)

For the banana bread:

Preheat oven to 350 F. Generously butter one loaf pan. In a large bowl, using a hand mixer, cream butter and sugar until light and fluffy. Combine flour, baking soda, and salt.

Add the eggs, one at a time, to the butter mixture, mixing well after each addition. Add the orange zest and juice. Mix well. Add in the bananas and stir until combined.

Add the flour mixture to the butter mixture, stirring until just combined. Pour batter into greased loaf pan and bake for 60-70 minutes, or until toothpick comes out clean. Remove from oven and cool on rack.

For the glaze:

Combine all ingredients and mix until smooth. When bread has cooled a little, spread glaze on top. Serve warm or at room temperature.