Blueberry Loaf with Lemon Glaze

I wanted to make something fun with blueberries for the tea party and I found this recipe. It’s definitely not low fat or low sugar, but it was so tasty and pretty (Derek said it reminded him of the lemon loaf at Starbucks — one of his favorites)!

Blueberry Loaf with Lemon Glaze


For the blueberry loaf:
1 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/3 cup butter, softened
2 eggs
1 lemon, peel grated and juice squeezed (I used 1 Tbsp. grated orange peel and 3 Tbsp. lemon juice instead)
1/2 cup milk
1 cup blueberries, fresh or frozen (don’t thaw if using frozen) – I used fresh from our blueberry picking

For the lemon glaze:
1/4 cup sugar
juice from one lemon (above) – again, I just used 3 Tbsp. lemon juice


For the blueberry loaf:

Preheat the oven to 350. Grease a 9 x 5 inch loaf pan. In a bowl, stir together the flour, the baking powder and the salt. In a large mixing bowl with an electric mixer, beat the sugar and the butter for a few minutes until combined. Add the eggs, one at a time, beating after each one. Beat in the grated lemon (or orange) peel. Add the flour mixture in two or three portions, alternately with the milk, beating just until the batter is smooth. Quickly fold in the blueberries, just until they’re evenly distributed. If you’re using frozen berries, the batter will turn blue — don’t panic, it will look fine when it’s baked. Pour batter into the prepared loaf pan and bake for 60 to 70 minutes, until the top is golden brown and a toothpick poked into the middle comes out clean. Leave it in the pan while you prepare the lemon syrup.

For the lemon glaze:

In a small microwave-safe bowl or measuring cup, combine the 1/4 cup of granulated sugar with the lemon juice. Microwave on high power for 30 to 45 seconds — just until the mixture boils. Remove from microwave and give it a stir. With a toothpick, poke holes all over the top of the Blueberry Loaf. Using a wide pastry brush, brush the top of the hot loaf with the hot syrup (I just poured it over, to be honest, and it worked great). Let cool for at least 30 minutes in the pan, then remove to a rack and cool completely.

Whole Grain Pancakes with Blueberries

Yesterday was Derek’s day off again, so I took advantage of the the four pounds of blueberries in our refrigerator, plus the freshly ground flour from the farm, to make these pancakes. I modified a whole wheat pancake recipe I’d used before:

8 Grain Pancakes with Blueberries


1 1/2 c. 7 grain flour (you could use whole wheat instead)
1/2 c. cornmeal
2 tsp. baking powder
1 tsp. salt
2 eggs
2 c. milk
2 Tbsp. oil
1 c. blueberries


Mix together the dry ingredients. In a separate bowl, mix together the eggs, milk, and oil. Add to the dry ingredients and mix until lumps are gone. Cook on an oiled skillet. After you’ve poured the batter, sprinkle the blueberries on top.

Berry Pickin’

This morning I went blueberry picking at the Berry Patch (about 45 minutes south of Kansas City) with a couple women from our collective. I’ve been strawberry picking before, but this was my first time blueberry picking. We left fairly early and it was still somewhat cooler and hazy when we arrived.  Here are some pictures:

They suggested we tie the bucket to our waist with twine to leave both hands free to pick

My lovely picking companions

The blueberry patch


All these came from one branch!

I ended up with 4.3 lbs. of blueberries

(I also discovered that the shop at the farm sells freshly-ground flour, so I bought 3 lbs. of seven grain flour and 3 lbs. of red wheat flour. Maybe blueberry bread should be on my list of things to make?)