• 1 3/4 cup flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup oil or melted butter
  • 3 tsp lemon peel zest or more!
  • 3 TBLs lemon juice or more!
  • 1/2 cup is great, about 3 small lemons' juice.
  • 1/2 cup sliced almonds
  • 1/2 cup blueberries or more if preferred
  • optional: poppy seeds or almond extract

I grated the lemon, I squeezed and juiced the lemon, I boiled the lemon for tea, and then I composted the lemon. Wow! I think I got the most use from it possible, but if you’ve got other ideas please share with me.

I recently returned from a week in Southern Arizona. We hiked, swam, sun bathed, visited family, and collected free citrus fruit. You see, the folks we visited live in a retirement community and there are way more citrus trees and fruit than each household can eat, so they give away their extra fruit. All one must do is walk the neighborhood and visit the recreation centers to find bags and boxes of unwanted grapefruit, orange, and lemon. Then one must strategically pack light so that when you return on the airplane, you can fill your luggage with heavy pound after juicy pound of citrus. What? Am I and my husband the only crazies who do that? No wait…my mom does it too. Hahaha. So I think we probably brought home around 50 pounds of fruit, which isn’t much, really, since they weigh so much, individually. But now my goal is to zest and juice all of the lemons and some of the oranges, and freeze in small containers for  spring cakes, summer lemonades and fall salad dressings.

Of course I am also enjoying much of it here every day. I am eating two grapefruit a day and my husband and son are eating  the oranges.

I made  a great lemon bar the other day that included lemon and orange peel zest in the shortbread crust as well as in the gooey topping. Yum! I brought it to work and it disappeared in a day, so I was not able to capture any photos, but maybe I’ll make it again and share my recipe.

For today, I will share with you the loaf of bread I just made; lemon blueberry almond. I had blueberries in the freezer and almonds in the pantry. I peeled the zest off one lemon, about 3 teaspoons. I juiced the lemon next, about 3 to 4 tablespoons. (Later I boiled water and put these hunks of lemon rind into the teapot and drank hot lemon water).

Mix wet ingredients together in a mixer. Add the dry ingredients. Stir. Add the berries and almonds last. Blend until only just mixed…do not over-stir. Bake in a greased 8x4x2 inch loaf pan for 50 minutes at 350 degrees and let it cool in the oven, with the door opened slightly…as it will continue to bake a little bit in the center, whilst not overly browning the outside edges.


This recipe was adapted from my Better Homes and Gardens cookbook.

lemon blueberry loaf cake