Aren't these girls gorgeous?
We picked over 3 kilos of blueberries ( 6 lbs +) and now I have to think about what I'm going to do with them. Half of them would be eaten by my family, but the other half would be used for cooking. Am planning to go back to the blueberry farm before the season is over so I can get some more for freezing. That way, I can still enjoy my berries in the middle of winter! Yay!
Here's one of my favorite summer recipes, Blueberry-Zucchini Bread.
1 cup plus 2 Tbsp sugar
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tsp vanilla
½ cup vegetable oil
1 cup zucchini, grated/shredded
1 cup blueberries (roll in flour before you fold them in to prevent the berries from sinking into the bottom of the pan)
Preheat oven to 350 F/ 180 C. Lightly grease a loaf pan.
Pour the wet ingredients into the dry and mix just until combined.
Bake for about 55-60 minutes, or until a tester/toothpick inserted in the center comes out clean.