I had the pleasure of meeting some really great people this weekend! I’m lucky to have a boyfriend whose family includes me in their adventures. His mother is a sweetheart and I’d had some of the best experiences making jams, cannolis, and fruit filling with her. She’s even mentioned pasta making! I’m all for that.
This past weekend, Joshua and I were talking about going blueberry picking because it was the last weekend to “Pick-Your-Own”. Joshua’s mom had the same idea as we did, so we ended up meeting her and her friend, Ginger, for a day of picking.
Blueberries are always tricky fruit to pick. They’re tiny and you have to make sure you get the ripe ones. Unripe blueberries are very tart! Because it was the last day of picking, the blues were especially difficult to gather, but we managed to harvest about four pounds. That was plenty for Joshua and me.
After our picking experience, Joshua’s mom and Ginger bought a few bottles of wine at the vineyard located next to the farm, and we met them back at the house for some snacks. The wine was too good, and it was too funny to hear stories about Joshua’s childhood. Pictures were involved.
So, what did we do with our four pounds of blueberries? Well, we made a honey blueberry lemon simple syrup and used the sweetener to make cocktails! Joshua and I also made blueberry muffins, blueberry pancakes and blueberry shortcake crumble. I took the liberty to also create my own blueberry loaf. Yes, we went a little crazy with our blueberry creations.
I’m holding on to summer as long as I can, but as Robert Frost once said, “Nothing Gold Can Stay”. As much as I am obsessed with all things autumn, I really am going to miss the warmer months and all of the fresh summer produce.
Were you able to pick any fruit this summer? What’s your favorite blueberry recipe?
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 3/4 cup vegetable oil
- 1/2 cup water
- 1 cup blueberries
- turbinado sugar for sprinkling
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, combine flour, baking soda, and salt. Set aside.
- In a large-sized mixing bowl, beat together two eggs until fully scrambled. Slowly add in sugar, vegetable oil, water, and almond extract.
- Add dry ingredients to wet and stir until batter is no longer clumpy. Fold in blueberries.
- Grease two 4x8 loaf pans with non stick spray. Fill pans half-way with batter. Sprinkle with turbinado sugar.
- Place pans in oven for 30-32 minutes or until cooked. If you are unsure, stick toothpick in center of loaf and if it comes out clean, bread is done. Let cool before serving.