Posted by Amy on Tuesday, February 12, 2018 08:22:57 This Lemon Blueberries Lemon Bread Recipe is just so delicious!
I have made this recipe a few times before and always used frozen fresh strawberries.
This Lemon Bread can be made ahead and used as a quick bread for the day or even as a breakfast cereal.
You can also make it ahead and freeze the lemon slices for the next day.
The best part is that you can freeze the fresh strawberries and freeze them in a bag in the freezer for a week and use the fresh berries as a replacement for the bread.
You don’t even have to thaw the strawberries and they will last for months!
The best thing about this Lemon Bread is that it makes a really quick bread that tastes fantastic.
I used the recipe from this post here.
I am a big fan of this recipe and have made it countless times and am always impressed with the freshness of the lemon, fresh lemon flavor and freshness in this recipe.
Ingredients: For the Lemon Bread 1 cup frozen strawberries 1/4 cup fresh lemon juice 1/2 cup sugar 1/3 cup flour 1/8 teaspoon baking powder 1/16 teaspoon salt 1/32 teaspoon ground cinnamon 1/5 teaspoon nutmeg 1/10 teaspoon ground ginger 1/1 cup flour for the Bread: 1 cup all-purpose flour 1 cup granulated sugar For the bread pan: 1/6 cup butter (you can use whole milk, but it will be softer) For the butter: 1 tablespoon olive oil 1/9 cup sugar 2 tablespoons butter, softened 1 cup white flour 1 tablespoon cornstarch For the lemon butter: 2 tablespoons fresh lemon zest 2 tablespoons sugar 1 teaspoon lemon juice 2 tablespoons water for sprinkling Directions: In a large bowl, mix together the strawberries, lemon juice, sugar, flour, baking powder, salt, cinnamon and nutmeg.
Stir to combine.
In a separate bowl, whisk together the butter and flour.
Add the flour mixture and beat until the dough comes together.
With the mixer on low speed, add the flour and beat for about 2 minutes.
With a wooden spoon or wooden spoon attachment, roll out the dough to about 1/12 inch thick.
Place the dough on a lightly floured surface and knead for 5 minutes.
Transfer the dough onto a lightly oiled baking sheet or floured pan.
Bake the Lemon Lemon Bread for 15-20 minutes or until the top is golden brown.
Remove from the oven and let cool on the pan.
Let the Lemon Blue Berry Bread sit at room temperature for 2-3 hours.
When the Lemon Blues have set, you can use the Lemon Butter to add a little sweetness to the Lemon Cake and to frost the Lemon Bun.
Lemon Bun: Preheat oven to 350°F.
Butter a 9 inch loaf pan or 9 inch round loaf pan.
Place one loaf of bread in the pan and coat the top with the lemon juice.
Place a small amount of the Lemon butter on top of the bread to make the Lemon Bubbles.
Let sit at 350° for about 15 minutes, then place the bread in a baking dish and cover with a lid.
Bake for 20-25 minutes, or until bubbling.
Remove the Lemon Bundles from the baking dish, transfer to a serving dish and cool on a wire rack.
Cool the Lemon Buns on a rack in the fridge for about 5 minutes before serving.