Friday, August 13, 2010

Our Blueberry Harvest

From the City (temporarily in a small town)...

So we made our annual trip to the blueberry patch yesterday: kids, babies, buckets and all. It was hot but there was a pretty nice breeze which kept our endurance up long enough to pick about 50 litres of blueberries.

I'm in the process of freezing the majority (laid out flat on a baking sheet over night and then bagged in the morning) but I'm also thinking of baking a batch of muffins. Here's my standby recipe that I'll probably use : Bran Muffins but there is also a great recipe that I came across that might help you use up some of those zucchini's you have kicking around:

  • Zucchini Blueberry Bread
  • 3 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  • In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  • Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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