This weekend my sister and I gathered the troops and headed up to Vermilion, Ohio to do some blueberry picking at Baumhart Berry Farm. Bonnie had been here once before and raved about it, so this was my first time. What a treasure to find! The aisles are huge, easily accommodating our two large strollers, the bushes are tall enough that you aren't bending over giving yourself a backache and most importantly, the berries are HUGE and sinfully sugar sweet!! I couldn't get over how easy it was to pick them, just grazing your hands over the plump fruits would drop them into your bucket. The kids never tired of the picking and our buckets soon became full. It was a fun afternoon, and even after all our snacking we still came home with more blueberries then one knows what to do with. Don't worry, your tummies will know exactly what to do with them!
Let me help you with this lovely Blueberry Quick Bread. It is overflowing with blueberries in ever single bite. The the bread itself has just the right sweetness and tastes heavenly with some soft butter smeared all over it. Try it with a slice of shaved ham on top. Super yummy!
Blueberry Quick Bread
recipe courtesy allrecipes
5 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
3/4 cup cold butter or margarine
1 1/2 cups chopped walnuts (optional)
2 cups cold milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries
In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts.
In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries.
Pour into two 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
This recipe is featured on This and That and http://www.foodiefriendsfriday.com Linky Party