This is my basic go to muffin and quick bread recipe, and it’s really easy to make. I whipped this batch up for a my dear friend Stephanie’s birthday dinner yesterday. Her husband had training out of town so I made dinner for her and her kids. I made my standard vegetarian white bean soup, rolls and this lemon blueberry bread.
I do love to cook seasonally but this is the time of year when nothing is really seasonal in Alaska. I try to keep my freezer stocked with foods that I do and could grow, hunt, fish, harvest or purchase locally. While I still have some of my wild Alaska blueberries I didn’t have the time to sort through them last night so I used some purchased from Azure Standard. I don’t want my kids to grow up thinking watermelon from Chile is a winter fruit on the other hand I do pick and freeze blueberries so I think it’s perfectly acceptable to buy them in bulk as needed. It is a hope of mine to one day NOT have to supplement from out of state sources Until that day I’ll be walking that fine line between local, organic and seasonal.
Lemon Blueberry Bread–oven 350˚
3 1/2 cups of flour
1 cup of sugar
4 teaspoons of baking powder
juice and zest of half a lemon
1 1/2 cups of buttermilk
1/2 cup oil or melted butter-I often trade out part of the oil for more milk, apple sauce or yogurt
3 cup frozen blueberries
butter 2 loaf pans, set aside
mix the dry ingredients in a large mixing bowl, set aside
mix the lemon juice, lemon peel, buttermilk, eggs and oil
add wet ingredients to the dry ingredients, stir quickly but do not over mix
add the blueberries and stir to incorporate
divide between the two loaf pans
cut a line down each pan of batter and fill it with blueberry jelly
bake for approximately 55 minutes, or until a toothpick inserted into the bread comes out clean
What are your thoughts on eating locally and seasonally? Do you live where it’s an easy thing to buy year round locally grown foods?
Peace and Love–