For the love of BLUEBERRIES! Blueberry bread you’ll love!
The blueberry is the perfect berry to incorporate into your summer menu and lucky you—this favorite fruit is in season in Tampa Bay!
Related: Where to pick peaches, blueberries, sunflowers and more in Tampa Bay
We went straight to the berry experts, our friends Carley and Brooks Boyette of Boyette Family Farms (Carley is also the former co-host on Tampa Bay’s Morning Blend, so her name probably sounds familiar) in Wesley Chapel to share their favorite blueberry recipes that have been tried, tested and approved by their great aunt and uncle, who grow blueberries on their property.
Carly’s BLUEBERRY BREAD recipe:
INGREDIENTS:
- ¾ cup sugar
- ½ cup butter
- 2 eggs
- 1 cup milk
- 2 cups flour
- 2 tsp baking powder
- 1 ½ cup blueberries
DIRECTIONS:
- Preheat oven to 350 degrees.
- Combine sugar and butter.
- Add eggs and milk. Mix well.
- Add flour and baking powder.
- Gently add blueberries, taking care not to break them.
- Pour batter into a greased loaf pan.
- Bake at 350 degrees for 70 minutes.
BLUEBERRY REFRIGERATOR JAM:
INGREDIENTS:
- 5 cups fresh blueberries
- Zest of 1 lemon
- 5 tablespoons freshly squeezed lemon juice
- 1 1/2 cups granulated white sugar
DIRECTIONS:
- Place a small ceramic plate in the freezer. Place 2 cups of blueberries in a high-sided saucepan, and mash with a potato masher. Add the remaining blueberries along with the rest of the ingredients. Set the saucepan over medium-high heat, and bring mixture to a boil.
- Once the blueberries start boiling vigorously enough that the bubbles don’t dissipate when you stir, set the timer for 12 minutes and continue boiling the berries at the same rate, stirring frequently.
- When the jam begins to thicken, pull the plate from the freezer and place a small amount of the jam on the plate. Run your finger through the jam, and if it jells and seems thick, remove the pan from the heat. If the jam is not thick enough, place the plate back into the freezer, and continue to cook the jam for a minute or two longer. Test again. Repeat until the jam is thickened (I ended up having to cook mine for about an additional 10 minutes to get it to the right consistency).
- Divide the jam into clean glass jars. Allow to cool for about 2 hours, then top with lids. When the jam cools to room temperature, store in the refrigerator and enjoy within 2 weeks.
*Originally published in the July 2017 issue of Tampa Bay Parenting Magazine.
