Shannon's World

I love blueberries. This summer I bought and froze quite a few so we could enjoy them all winter long. Unfortunately, I did not realize that the blueberries would be soggy when defrosted. I’ve been trying all kinds of recipes to use them up: blueberry bread (Gretchen’s recipe – see below) and I also finally tried one of Jessica Seinfeld’s Deceptively Delicious recipes for lemon blueberry muffins (containing yellow squash). Libby loves the not-so-good-for-you Bite Rite muffins so I thought why not try some healthier-for-you-ones?! This morning she took one bite of the lemon blueberry muffins and handed it back to me. Hopefully she’ll like them when we try again tomorrow!

Blueberry Bread
Mix Together: 4T butter, 1/2 c boiling water, 1 c orange juice.
Mix Together: 2 eggs, 2 c sugar, 4 c flour, 2 t baking powder, 1/2 t baking soda.

Add dry to liquid mixture. Fold in 2 c. blueberries that have been sprinkled with flour (make sure blueberries are dry before coating).
Crumb topping: 4 t cinnamon, 8 T butter, 8 T sugar, 8 T flour: mix together dry ingredients & cut in butter. sprinkle over bread before baking.

Bake at 325 for 1 hour. Makes 2 full size loaves.