This past weekend we attended the 2012 Texas Blueberry Festival in Nacogdoches,Texas which is the biggest producer of blueberries in the state. We had never attended before even though it was a whole 20 or so miles from where we live. And I am not sure why because we had a great time and the boys got to do different things like pony rides, petting zoo, and eat watermelon slices among other things.
The only thing that I am disappointed about is that we didn’t get to sign up to go blueberry picking. I think that would have been so much fun and I cannot wait to be able to next year. And Wes will whether he likes it or not.
We did however buy blueberries while we were there and so that meant I had to either bake or cook something with them. And honestly that was hard for me to choose because I do not actually eat blueberries. So I chose to make blueberry bread.
And now I get to admit that I actually tried it and actually liked it. Really though not as much as my kids the blueberry bread, if they had their way there would not be any sitting on my kitchen counter at this moment.
But I am proud to say that since I actually liked and obviously the boys liked it that my first attempt at making blueberry bread and cooking with blueberries other than a prepackaged muffin mix was successful.
Recipe: Blueberry Bread Recipe
- 2 eggs
- 1 cup white sugar
- 1 cup milk
- 2 teaspoons vanilla
- 3 tablespoons vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 cup fresh blueberries
- Mix together beaten eggs with the sugar. Add milk, vanilla and melted shortening or vegetable oil.
- Sift together flour, salt, cinnamon and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh blueberries.
- Pour into greased 5 X 9 inch loaf pan. Bake at 350 degrees F for 60 minutes. Cool in pan but try to remove from pan before completely cool.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6