Maritime Mary: Blueberries

Every time we drive to Parrsboro, on to the beautiful Fundy shore, the Fats Domino song,”Blueberry Hill” goes through my head. On Sunday, my husband and I had a Parrsboro afternoon and during the latter parts of that scenic drive, I was again, silently (thank goodness) singing that song. I love how the rolling hills carry that tinge of blue from the tiny blueberries at this time of year. After the season ends, those hills are a spectacle of beautiful reds, a rich carpet of colour.

Yes, blueberry season is here in Cumberland County and we love to share the goodness of these delicious and nutritious berries. Here is a great recipe that I made with fresh berries that we purchased at the market on Friday. Lemon and blueberries are a winning combination in my books so if you concur, give this a try. It is a very moist loaf.

Lemon Blueberry Loaf

1/3 cup melted butter
1 cup sugar
3 tbsp lemon juice
2 eggs
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 tbsp (or more) finely grated lemon zest
1 cup fresh blueberries

Glaze – optional
2 tbsp lemon juice
1 tbsp melted butter
1 cup icing sugar

Beat together butter, sugar, juice and eggs. Combine dry ingredients. Stir into egg mixture alternately with milk. Fold in zest and blueberries.
Bake in a greased loaf pan, 350 degrees for approximately 1 hour.
Glaze – Combine all ingredients. Drizzle over loaf while it is hot and still in the loaf pan. Let it cool for a bit before you remove it from the pan. Be gentle with it, it is very moist.