Here in Northern Michigan in mid July it’s blueberry picking season. Every year when we don’t get a late frost and we get plenty of rain there will be loads of blueberries on the Sand’s plains in the Upper Peninsula. My wife and I will pick 20 to 30 quarts each season. What do we do with that many blueberries? We make our own blueberry jam and blueberry bread throughout the year.
Ingredients: 1 3/4 cups flour, 1/3 cup sugar, 2 teaspoons baking powder, 1 egg, 3/4 cup milk, 1/4 cup oil and 1 cup blueberries.
Directions: In a mixing bowl, add the flour, sugar, and baking powder and give a quick mix to incorporate the ingredients. Next, add the wet ingredients and mix well for 1 minute until all the lumps are gone. Then fold in the blueberries to the batter.
Take two small loaf pans 6″ x 3″ and take a small amount of shortening and grease the inside of the pans and sprinkle each with a light flour coating. Bake in a 400 degree oven for approximately 45 minutes.