I’m talking BLUEBERRIES!!!
Fresh, local Florida blueberries picked right off the bush. I recently had the opportunity to visit Albritton Fruit Company here in Sarasota, FL. They are offering U-Pick blueberries every weekend from 9:00-3:00. I wasn’t sure what to expect as we traversed the backroads but the path was well marked, leading us to the field. We were met by Albritton family members who couldn’t have been more helpful leading us to the rows and rows of raised containers of plants. As we got our buckets and approached the field, I could see that the bushes were LOADED with the deep purple orbs.
As I filled my bucket, all I could think about is what am I going to do with all this beautiful fruit. Well, aside from the obvious Blueberry Pancakes with real Maple Syrup or adding them to my daily smoothie, all I could think of was how to pair fresh lemon and tart/earthy flavor of these blueberries. Well, here is what I came up with. I did one version of this recipe with butter and one with the greek yogurt. While both recipes we delicious , this recipe was the winner. Moist, sweet, tart, and easy to make, even for a non-baker, like ME!!!
If you are local and want to visit the farm. Check out the Albritton Facebook page at AlbrittonFruit Farms
- 1 cup sugar
- 1 tablespoon lemon zest
- 1½ cups all purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup vanilla greek yogurt
- ½ teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons fresh squeezed lemon juice
- ½ cup vegetable oil
- 1 cup fresh blueberries
- 1 teaspoon all purpose flour
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 1 tablespoons fresh squeezed lemon juice
- Preheat oven to 350. Grease 9x5 loaf pan with butter, set aside for later.
- In a small bowl, mix the sugar and lemon zest until sugar is well coated.
- In a large mixing bowl, mix flour, salt, baking powder and the sugar/lemon zest mix.
- In a separate mixing bowl, beat the eggs add the yogurt, vanilla lemon juice and vegetable oil. Mix until combined.
- Pour the wet ingredients into the dry ingredients in the large mixing bowl. Gently stir
- Sprinkle the remaining teaspoon of flour over blueberries, toss to coat.
- Gently fold blueberries into the batter, until just mixed in.
- Pour batter into greased loaf pan.
- Bake for approximately 45-50 minutes. Inserting toothpick into center will let you know when it is fully baked.
- Allow to cool in the loaf pan for 15 minutes before turning out on the wire rack for cooling.
- While the cake is cooling, prepare glaze by adding powdered sugar to small mixing bowl.
- Add zest and lemon juice, stir until smooth. Add a touch of water if too thick or more sugar until the desired consistency.
- Pour glaze over cake, spreading to cover.