What could be more fun in the summer than picking blueberries. My husband Jack has created a method for picking with both hands. He takes a large clips and attaches it to his belt and then hooks on the bucket making it easy to pick with both hands. I love freezing blueberries to use all winter long. Is there anything better than blueberry bread on Christmas morning to bring back thoughts of summer!? To freeze blueberries simply place on a sheet pan, freeze for several hours and then store in a freezer bag. This bread is perfect to make in the summer time when the blueberries can be picked from local farms. It freezes well and can be a breath of summer memories when unwrapped and enjoyed on a cold winter’s day.

3 cups sifted flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 large eggs
1/2 cup milk
1/2 cup butter, melted
1 tablespoon orange zest
2/3 cup orange juice
1 cup fresh or frozen blueberries
1/2 cup chopped pecans

Preheat oven to 350
Grease a 9x5x3 inch loaf pan

Into a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Beat together eggs, milk, melted butter, orange zest, and juice. Stir into flour ingredients just until dry ingredients are moistened. Fold in blueberries and pecans. Pour into greased 9x5x3 inch loaf pan. Bake at 350 degrees for 60 to 70 minutes. Let cool. Remove from pan, wrap and store overnight before cutting into slices to serve. To freeze, wrap in plastic wrap and aluminum foil.

Sandy Daniels is the Event Coordinator for Inland Bays Garden Center. When she’s not in the garden you can find her in her kitchen whipping up seasonal culinary delights – of course from the garden!