Carol’s Lemon Blueberry Bread

With the assurance of my “bodyguard” Lisa, little a and I joined her and Carol for a morning of blueberry picking.  When we did this last year, it was Lisa who protected us from the boa constrictor (known to some as a garter snake) that darted across our path as we were leaving the field, and she pledged her service once again.  For some unknown reason, the farm we went to last year was closed for the day, so we headed to March Farm in Bethlehem, CT, the same farm where our family enjoyed a day of apple picking last fall.

The bushes there were bursting with incredibly ripe and tasty blueberries!

Little a and I picked about 8 lbs. of luscious berries –

And then….we journeyed about 3/4 mile away from the blueberry bushes (uphill, I might add) and headed toward the peach orchard.

We never intended to pick 14 lbs, but we just couldn’t stop!  (just one more…just one more…)  We fantasized about making peach pie when we got home but decided, instead, to share and eat these delectably sweet and totally juicy treats just as nature had intended.  Mmm, mmm, mmm!

Carol shared a wonderful recipe for Lemon Blueberry Bread:

Oh, so good!!  So really good!!  Sweet and tangy, moist and exploding with lemon blueberry flavor.  The tiny holes you see at the top of the loaf are made by piercing the cooked bread with a toothpick, prior to pouring on a fresh lemon juice/sugar mixture.  You’ve got to have this recipe:

LEMON BLUEBERRY BREAD

3/4 cup sugar

1/4 cup butter

2 eggs, beaten

1 lemon peel, grated

2 cups flour

2 1/2 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

1 1/2 to 2 cups blueberries

2 tbsp. lemon juice + 2 tbsp. sugar

Preheat oven to 350.  Grease and flour 4 x 8 loaf pan.

1.  Cream butter and sugar in large bowl until fluffy.

2.  Add eggs and lemon peel.  Mix well.

3.  Add flour, baking powder and salt alternately with milk.  Mix until smooth.

4.  Toss blueberries with 2 tbsp. flour and fold gently into batter.

Bake 1 hour, or until toothpick inserted in top comes out clean.  Cool in pan for 10 minutes.  Pierce top of loaf with toothpick.  Mix lemon juice and sugar, and spoon over top of bread.

Thank you, my dear friends and little a, for a peaceful, memorable summer day, and a special thanks to all the little critters that I know were lurking about, but chose to remain hidden from scaredy-cat me.

“A”


5 thoughts on “Carol’s Lemon Blueberry Bread

  1. I am soooooo making this! I was very lucky to be offered a piece of this heavenly bliss and it was so moist and tasty! I KNOW that my husband will just LOVE it!!!! Thank you “A” for another wonderful recipe!!!!!!! Love ya – Jen :)

  2. That day was in my top 3 of the summer…thank YOU for sharing! I’d like to say that I’d protect you too from the “boa constrictor” but who am I kidding…I’d be climbing up on Lisa’s back along with you!
    Going to make that blueberry bread this weekend. It’s a winner!

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