U-Pick Blueberries: 321-269-9502 | Email: blueberries@everafterfarms.com
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| Blueberries picked directly off the bush tastes so much better and you get to choose the most ripe ones. |
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| Did you know that blueberries are low in calories and high in nutrients, including vitamin C and K |
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| The anthocyanin, which give blueberries its color, possess anti-inflammatory properties. |
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| Imagine walking through acres and acres of gorgeous blueberry plants on a beautiful spring day. |
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| There's a tractor pulled wagon ride and min animal petting zoo with many areas to snap beautiful images. |
Blueberry Breakfast Bread Recipe
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh frozen blueberries
- 1 tablespoon all-purpose flour
- Preheat the oven to 350 degrees and line a 9" x 5" loaf pan with parchment paper (or lightly grease with butter).
- Whisk the flour, baking powder, and salt in a medium bowl and set aside.
- Blend the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice in a bowl. Mix until well combined.
- While slowly mixing, add the flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour, and the rest of the milk). Stop mixing as soon as it's just combined.
- Rinse off the blueberries so they have just a bit of moisture on them; then, in a small bowl, toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
- Add the flour-coated berries to the batter and gently but quickly stir by hand to combine.
- Immediately pour batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack.