Our blueberry bushes are producing lots of berries this month. I have used them in salads, pancakes, and desserts. Though I would share with you a few breakfast breads, I just made this week to use up some our bounty. There will also be plenty to freeze for the winter months.
You can use any flavoring you like in this bread, It doesn’t have to be lemon.
1 ¾ cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 lightly beaten egg
1 cup milk
¼ cup vegetable oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
2 cup fresh blueberries
2 tablespoons lemon juice
1 tablespoon sugar
Preheat oven to 350 degrees F. Grease the bottom and sides of an 8×4-inch loaf pan; set aside.
In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in the center of flour mixture; set aside.
In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into prepared pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
Stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While the bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in the pan on a wire rack for 10 minutes. Remove the bread from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup (1 stick) cold butter
1 cup fresh blueberries
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup milk
2 teaspoons milk
2 tablespoons cinnamon sugar
Preheat the oven to 425°F.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is uneven and crumbly;.
Stir in the blueberries.
In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened.
Line a baking sheet with parchment. Sprinkle some flour on the parchment.
Scrape the dough onto the floured parchment, and form into a circle about 3/4″ thick.
Brush each circle with milk, and sprinkle with cinnamon sugar.
Using a knife or bench knife slice the circle into 8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
Bake the scones for 20 to 25 minutes, or until they’re golden brown.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.
For the Love of Cooking
June 13, 2018 at 11:07 am
I wish I had a blueberry bush! Those scones are calling my name.
Living in Mommywood
June 13, 2018 at 5:22 pm
Yes! I am all for Blueberry shares, especially since they are great source of brain food for Women especially. Thank you doll as always xo
Marisa Franca @ All Our Way
June 13, 2018 at 5:59 pm
We love our blueberries! We will get them in 5# boxes and buy several boxes in the season. The recipes look great! Can’t wait to get our box of blueberries.
June 13, 2018 at 8:58 pm
Beautiful blueberry scones
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June 14, 2018 at 7:15 am
I. Love. Blueberries. 🦋
Our Growing Paynes
June 14, 2018 at 12:49 pm
Jealous of your blueberry bushes! I wish ours were as productive as yours.
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June 15, 2018 at 7:51 am
As always, wonderful post. I love blueberries!!!
June 18, 2018 at 9:29 am
Aren’t you lucky to have such a bountiful crop of blueberries. Do you keep them covered or do you share your blueberries with the birds. 🙂
June 18, 2018 at 9:32 am
We hang small aluminum pans on the bushes and the birds seem to leave them alone. Since I have such a berry bounty, I can’t really tell if they steal any.
August 17, 2018 at 11:38 am
thanks for the recipes. I will try the bluberries scones tomorrow:)