organasms: Blueberry Lemonade Bread

Wednesday, August 21, 2013

Blueberry Lemonade Bread

Blueberries and lemonade! Some of the best that nature has to offer us comes from these tasty treats in the summer. At our last home, we planted blueberry bushes in the backyard and had our fill when ripe, ready and rinsed under the hose. This year we had an awesome time picking our own bounty at The Red Apple Farm in Phillipston, Massachusetts. This place is one of the best pick your own farms in New England, definitely worth the trip. When we got home, I was ready to bake up some batches of blueberry breads but found that I was out of lemons! I did have some lemonade on hand and was really pleased with the substitution results!

Here's how to put this one together:

1/3 cup butter, melted
1 cup white sugar
3 Tablespoons Lemonade
2 eggs
1-1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries

In a large bowl, beat the butter, sugar, lemon juice and eggs. In a separate bowl, combine the flour, baking powder and salt.

Stir the dry ingredients into the wet mixture, alternating with small additions of milk to moisten and combine, beating well after each addition. Gently fold in the blueberries.

Transfer this into a greased 8"x4" loaf pan and Bake at 350 degrees for 60-70 minutes. Check with a toothpick inserted near the center to be sure it's done. When it comes out clean, pull it out of the oven and leave it out to cool for 10 minutes before transferring to a wire rack. Let this cool, and enjoy!