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!
|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|