If I had to pick my favorite fruit, it would probably either be peaches or cherries. Unfortunately, neither of those are winter fruits. And as much as I beg and plead with my fruit lady at the farmers’ market, she has yet to deliver on either of my faves until well into summer. And so in the winter, I turn my attention to citrus.
There are so many varieties of oranges and grapefruits and they do a pretty good job of satiating my fruit-cravings until spring. The citrus fruit that I buy and use the most, however, is lemon. I add it to hot water in the mornings and salad dressings at night. And every once in a while, I’ll cut up a lemon or two and whip up something sweet and delicious.
If you’re looking for something fruity to pull you out of your winter depression, this is the treat for you. Juicy blueberries are paired with bright lemony goodness and the result is a sweet, tangy, and moist cake-like bread.
Oh, and the batter? Out of this freakin’ world.
SIDE NOTE: For the past half hour, I’ve been doing research trying to figure out the difference between a quick bread and a pound cake. The consensus? No one knows. If anyone can tell me how to distinguish between the two, please do so in the comments below. Until then, I’m calling this creation…
Lemon Blueberry Pound Cake (w/ Lemon Icing)
(Serves 1)… (Just kidding, it makes 1 loaf)
2 cups + 1 T flour
2 t baking powder
1/2 t salt
2 t vanilla
1/2 cup oil (I used coconut)
1 cup granulated sugar
1 cup greek yogurt (I only had 7 oz greek yogurt, so I subbed in 2 T almond milk)
zest and juice of 1/2 lemon
1 cup blueberries (I used frozen)
1/2 cup powdered sugar
2 T lemon juice
1. Preheat the oven to 350 degrees. Spray or line a standard loaf pan with parchment paper.
2. In a small bowl, combine the blueberries with 1 tablespoon flour. In a separate medium bowl, whisk together flour, baking powder, and salt. Set both aside.
3. In a medium bowl, mix together the vanilla, oil, eggs, sugar, greek yogurt, lemon zest and juice.
4. Add the wet mixture to the dry mixture and stir just until combined. Carefully fold in the blueberries.
5. Pour batter into prepared loaf pan and bake for 50 – 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The loaf baked for a full hour in my oven.
6. Once done, remove loaf from the oven and allow to cool in the pan for at least 10 minutes. Then transfer to a wire rack to finish cooling completely.
7. While the loaf is cooling, whisk together the powdered sugar and lemon juice to make the icing. You can play with the viscosity of the icing by adding more lemon juice or sugar. Once the loaf is completely cooled, drizzle icing over the top. The icing will begin to set in about 10 minutes, at which point you can drizzle with a second coating, if desired.
Best Practices for Buying + Storing Citrus
These tips come directly from my beloved and trusted fruit lady, Yvette (or is it Yvonne…). I think it’s Yvette, but she knows what she’s talking about.
Look for firm and heavy fruits, with bright and vibrant skin. Stay away from fruit with bruised, wrinkled, or discolored skin. Don’t be put off by a little green on the surface (especially on late-season varieties like Valencia oranges). It’s called “regreening” and is a natural process that occurs in warm weather. It’s not an indication of ripeness; it’s actually just the chlorophyl being released into the skin of the fruit.
Most citrus will keep nicely at room temperature for several days. For longer storage, keep citrus in the refrigerator inside a plastic bag with a dry paper towel.
Have a great day, everyone.
[Lemon Blueberry Pound Cake is loosely based on this Betty Crocker recipe]