This Meyer lemon tree has been cared for, nurtured, and loved by me for almost 10 years. Growing on the deck from March to November, it loves the sun. It’s beautiful blossoms fill the air with a delicious citrus aroma. Some years it bears only a few lemons. Other years it’s a bountiful crop with more lemons than I can possibly use in a season. And no matter how stressed and busy the holidays might be, I always make time to bake holiday gifts from my lemon tree, and give them to friends and family. I hope you love it as much as we do.
MEYER LEMON BLUEBERRY BREAD
1 ½ cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, room temperature
1 1/3 cup sugar
2 large eggs
2 tsp grated Meyer lemon peel
½ cup milk
1 ½ cup fresh blueberries or frozen, thawed and drained
3 T fresh Meyer lemon juice
Preheat oven to 325. Butter 8×5″ loaf pan.
Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy.
Add eggs 1 at a time, beating well after each addition. Add lemon peel.
Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients.
Fold in blueberries.
Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan.
Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
Makes: one 8″ loaf