Recipes

Lemon-Blueberry and Orange-Cranberry

Lemon-Blueberry and Orange-Cranberry

Look no more, if you have been searching for a Lemon Squares or Lemon Bars recipe! I have discovered these Orange Lemon Squares to be an ideal balance of sweet, citrus, sweet and creamy. Each bite is lavish! You can skip or swap for a different kind of berry, although I have spiked them with a few cranberries for a festive appearance.

This is a very easy one Happy Christmas Eve!! I can not stop thinking of family, food and fun! Before I depart for the Holidays to Florida, but to be honest exactly what I need to be considering today is finishing my packaging! I have been out and in of the flu for the past couple.

The laundry room piled up, children got ill , work was a wreck, and I catching . On the other hand, I miss Miami so I can’t wait to be there! I miss my days that are bright, particularly on a chilly gray day- ! I miss being with my loved ones on holiday. I found myself making any orange squares.

Like what? . This has been my husband’s response. I believe I had a treat that is refreshing. Just like Miami I admit that I had some cranberries from the that required to be utilized ahead of my trip.

Both are delightfully moist, just the right sweet and tart, and can be baked at the same temp and time!

Orange-Cranberry Bread (2 loaves):

Batter:

  • 4 cups all purpose flour
  • 2 cup sugar
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1.5 cup orange juice
  • 1/4 cup orange zest (2 large oranges)
  • 4 tbsp coconut oil
  • 2 large eggs
  • 1 bag fresh cranberries

For The Glaze:

Simply stir together:

  • 1/4 cup fresh squeezed orange juice (2 large oranges)
  • 2 cups powdered sugar

Preheat oven to 375

  • Mix dry ingredients together in large bowl.
  • Using a mixer, add orange juice and zest, eggs, and oil.
  • Using spatula or spoon, fold in cranberries.
  • Prep two 9 by 5 loaf pans.
  • Evenly fill both pans with batter, smooth out the top.
  • Bake for 45 minutes or until toothpick comes out clean.
  • Cool on rack for 5 minutes, invert and remove from pan.
  • Drizzle with glaze and allow to cool.
  • Serve warm or store in fridge.

Lemon-Blueberry Bread (2 loaves):

Batter:

  • 2 sticks unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/3 cup lemon zest (5-6 large lemons)
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup fresh squeezed lemon juice
  • 1 cup milk
  • 1/2 tsp pure vanilla or 1 tsp vanilla extract
  • 1 pint blueberries per loaf*

For syrup:

  • 1 cup powdered sugar
  • 1/2 cup fresh squeezed lemon juice

For the Glaze:

Simply stir together:

  • 1/4 cup fresh squeezed lemon juice
  • 2 cups powdered sugar

Preheat oven to 375

  • Beat together butter and sugar until creamy.
  • Add eggs, one at a time, then the lemon zest.
  • In small bowl combine 1/4 c lemon juice, milk, and vanilla.
  • In large bowl combine dry ingredients.
  • Alternately add the small bowl and large bowl contents to the egg and sugar mixture.
  • *Optional* Fold in blueberries to batter.
  • Prep two 9 by 5 loaf pans.
  • Evenly fill both pans with batter, smooth out the top.
  • Bake for 45 minutes or until toothpick comes out clean.

Prepare syrup:

  • In small saucepan, heat 1/2 cup lemon juice.
  • Whisk in sugar until dissolved.
  • Cool on rack for 5 minutes, pour syrup over loaves and allow to rest 5 more minutes.
  • Invert and remove from pan.
  • Drizzle with glaze and allow to cool.
  • Serve warm or store in fridge.

Enjoy!

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