I Found My Bliss on Blueberry Hill

It is  Blueberry TimeFarmGirl Pic

I just got back from picking organic blueberries from a local farm on Georgian Bay, Ontario. I took a crew with me and we ended up with almost 40 pounds of berries for $62.00!!  I encourage everyone to try and locate an organic pick your own. These are the very best berries to freeze to use later. They bake up perfectly in muffins, scones and quick bluebery patch Blueberry Solobreads and crisps. Blueberries  are fabulous in smoothies, in yoghurt and in your morning cereal. We all know about their health benefits and freezing does not destroy their  anthocyanin antioxidants anthocyanin antioxidants. Read this report-http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8

I made blueberry- champagne  preserves – they are delicious with blue cheese and on croissants and hearty multi grain bread- I also use preserves in my berry crisps and in my pies- they add a depth of flavor.Bluerry Preserve
Here is my Blueberry cake recipe – enjoy – The best part is that it is so low fat and packed full of berries.  This is delicious on its own – but you can slice and serve it with frozen vanilla yoghurt or ice cream.
Go out and pick some blueberries or buy local organic- you will be very happy you did. I see it as a great way to spend a few hours getting to know how berries are picked , to release  your inner harvester-and its fun to witness your own  ability to decide on berry ripeness and to snack along the way- your blue lips are a dead give away.

Blueberries Basket1



Lemon Glazed Blueberry LoafLemon Glazed Blueberry Loaf
Serves: 6-8
Makes 1 large  loaf
Prep Time:20 Min
Cook Time:55 Min
2 cups all purpose flour
1 Tbsp baking powder
1 cup sugar
1/4 tsp salt
1 tsp fresh lemon zest
1-1/2 – 2 cups fresh blueberries- frozen will work just as well.
2 tsp Fresh squeezed lemon juice, or more to taste- lime is great
3 Tbsp vegetable oil- sunflower, peanut or canola- melted butter can be substituted.
2  large eggs
1 cup whole  milk

4 tablespoons of fresh lemon juice
1/4 cup of sugar
1 teaspoon fresh lemon zest

Combine all ingredients  bring to a boil on the stove over medium – until thick -about five minutes.   If the glaze gets too thick as it cools  – place over a gently heat and brush or drizzle over warm bread while still in the pan.


1    Combine flour, sugar, baking powder and salt
2    Stir in blueberries and the lemon zest
3    In another bowl, beat eggs; add milk and oil
4    Stir into the dry ingredients mixture, just until moistened.
5    Pour into a greased 9×5 loaf pan.
6    Bake at 350 degrees for one hour or until toothpick tests clean.

Prepare glaze ingredients:
After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread. Let cool for 10 minutes, remove to a wire rack to cool completely.
Cut and enjoy! This is a great food  gift or bake sale item.

Blueberry Muffins Blueberry Bread

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