Lemon Blueberry Bread
- 12 Tbs butter
- 2 cups sugar
- 3 eggs
- 2 ¼ cup + 2 Tbs flour
- ¼ tsp salt
- ¼ tsp baking soda
- ¾ cup buttermilk
- 1 lemon
- 1 cup blueberries
Cream together 12 Tbs of butter and 1 ½ cups of sugar. Add 3 eggs. Alternately add dry ingredients (flour, salt, baking soda) and ¾ cup of buttermilk. Add grated zest of a lemon and 1 cup of blueberries. Pour into greased/floured loaf pan and bake for 1 hour at 350°. After letting the bread cool for a while, pierce the top of the loaf and spoon over a lemon glaze of ½ cup of sugar and the juice of one lemon. Enjoy!
Jen M. - Corning, NY
The Finger Lakes region has some of the best produce, but somehow it seems even better when you get to pick it yourself. That’s why I have been venturing to lots of different U-pick farms all around the area with my family each weekend. Blueberries, red and black raspberries, and sweet cherries are all in season right now, and they are delicious.
Usually my family starts off by planning what we’re in the mood to pick. From there, we decide which u-pick we’d like to go to. Tomion’s Farm Market in Penn Yan and Grisamore Farms near Locke are two great choices. In the fall, we also enjoy picking apples at Wagers Cider Mill in Penn Yan.
Next we end up wandering down rows upon rows of fruit trees or bushes, eating as we go and talking about how delicious everything is. At some point my dad declares that we have picked way too much, and so we head back home. One week later and seven pounds of blueberries have already been eaten, baked in a variety of recipes, and given to neighbors. Then we go again!
Here is one of my favorite recipes using freshly picked blueberries:
