Life is good, and busy. This time of year the nice weather calls me outside. Because of this I put baking on the back burner, so to speak.
This week we planted our garden which now has a variety of fruits & veggies and herbs packed into it. Today was more or less, a day of rest, and I finally found time to bake.
I found some nice looking blueberries at the grocery store and they help inspire me. I had been wanting to make something on the lemon side so with that in mind I dug through my (not quite organized yet) recipe box and found a great recipe I’ve made many a time. Lemon Blueberry Bread
The recipe is as follows: 3 tbls shortening, 3 tbls margarine, 1 c sugar, 1 tbls lemon juice (I used real lemon extract), 2 eggs, 1 1/2 c flour, 1 tsp baking powder, 1/2 c milk (I used skim), 1 cup fresh blueberries. Mix in order. I used 3 mini bread pans and baked for 37 mins in a 325 degree oven. You know the routine. Whatever you bake it in, make sure the toothpick comes out clean in the center. Enjoy!
We are enjoying it as I type….. Moist and tasty – not overly sweet.