Blueberry season is just about here in full force., and I started to feel the overwhelming need to bake something, using my favorite seasonal berries. Please check in the archives under Blueberry Corn Muffins and Blueberry Pie to see more on my love of baking with blueberries.  So many blueberries, so many recipes….what should I choose?   I decided to look for an old cookbook on blueberries, purchased in 1975, that I knew I would find somewhere on my cookbook bookshelves. I did have to search, but stowed away, behind my more recent cookbooks, I found a very used and stained set of four fruit cookbooks…blueberry, apple, peach and strawberry. As I gave these books a hug (yes, I’ve been known to hug a cookbook or two), I recalled the day my childhood friend and I purchased these books. They were on sale for 4 for $10.00, and we were thrilled with our purchase.  Wehad saved $2.00!!  I had so much fun glancing through all the recipes, which held so many wonderful memories. These cookbooks were my “go to” for baking in the decade that followed. The simplicity of the recipes reminds me of a simpler time, when you couldn’t just “Google” blueberries and find hundreds of recipes at your fingertips.   I seemed to always have one recipe that I trusted and turned to, over and over again, like a good friend.

I couldn’t wait to make Blueberry-Lemon Bread, which was a favorite of ours every summer. It’s as simple as can be and absolutely delicious. I made this several times a summer for many summers when my children were young. I remember thinking that it was healthy for them because it contained fruit. How did I forget this old friend, Blueberry-Lemon Bread? I’m so glad it’s back in my life again ( I’ve made in twice in one week already).   I was especially happy when the other day, my daughter spotted the cookbook on the counter, and said, “I remember this cookbook,” and she had a big smile on her face. Memories! Kitchen memories! There’s nothing like them.

**NOTE Please notice the picture with the small hand of the next generation, “caught in the act” of sneaking a piece.   Aah……more kitchen memories in the making!

RECIPE:

6 TBSP butter                                                            dash of salt

1 cup sugar                                                                 1/2 cup milk

2 eggs                                                                          zest of one lemon

1 1/2 cups flour                                                         1/2 cup sugar…for glaze

1 tsp. baking powder                                              juice of one lemon….for glaze

1 cup blueberries

1.  Cream together sugar and butter.  Add eggs, one at a time, beating well.
2. Mix together flour, baking powder and salt.  Add the flour mixture, alternately with 1/2 cup of milk, to the sugar, butter and egg mixture.  Mix well.
3. Add the zest of the lemon.
4. Carefully fold in the blueberries.
5. Prepare loaf pan by buttering the sides and lightly coating with flour.
6. Pour batter into the pan, and bake in a preheated 350 degree oven for approximately one hour.
7. Cool 5 to 10 minutes.  Mix the 1/2 cup sugar with the juice of one lemon.  Pour over the bread in the pan.  Let stand for 1/2 hour and remove from pan.