Maine Wild Blueberries

My supply of Maine Wild Blueberries in the freezer is dwindling, but thankfully the blueberry harvest isn't that far away. The Maine Wild Blueberry is smaller, and sweeter, than their larger cultivated cousin. When I first saw the burned fields by the side of the road I didn't understand what was happening. Now I know that a farmer will burn, or mow, half the field after the harvest and use the other half for harvesting the following year.

When blueberries are in season I use them as much as possible, but they also freeze beautifully. In fact, I think that a frozen blueberry is better than fresh for some things. I particularly like to use frozen berries when baking.

Today it is a gray and rainy day - a perfect day to stay inside and bake. I have used several different Blueberry Bread recipes over the years, but this one is my current favorite. It is based on a recipe from King Arthur Flour that I have tweaked just a little tiny bit. Perhaps when you visit Newcastle Inn this delicious bread will be on the menu! Enjoy!

Maine Blueberry Bread

2 c. flour 1/2 c. sour cream
1 T. baking powder 1/2 c. yogurt
1 tsp. salt 1/2 c. milk
2 1/2 T. cold butter 1 T. honey
2 tsp. fresh grated lemon zest 1/2 tsp. vanilla
1 egg 1 tsp. fresh lemon juice
  1 1/2 c. Maine blueberries - fresh or frozen
  1. Preheat oven to 400. Spray 9 x 5 loaf pan with cooking spray.
  2. Place flour, baking powder and salt in mixer and mix on low for 1 minute to blend everything together.
  3. Add in the butter, sugar and lemon zest and blend until only small pieces of butter remain. You might need to use your fingers to break up larger pieces of butter.
  4. In a separate bowl, thoroughly combine the egg, sour cream, yogurt, honey, vanilla and lemon juice.
  5. Add the liquid mixture to flour mixture and gently combine at low speed, or by hand. Don’t over stir.
  6. Fold the blueberries in by hand.
  7. Spoon the batter into the prepared pan.
  8. Bake 55 – 65 minutes until tester comes out clean. Cool in pan 10 minutes and then remove to rack to cool completely
Newcastle Inn 2015