We had a wonderful weekend – so wonderful I was really sad to see it come to an end. One of the highlights was visiting Garwood Orchard in LaPorte, Indiana to pick some fresh produce. We ended up picking 10 pounds of luscious blueberries.
It was such a peaceful and lovely morning – we got there bright and early, so we had the field all to ourselves, and of course we got to scout out the best berries!
We also picked a few pounds of green beans and purchased some heirloom tomatoes, kirby cucumbers, sweet corn, and new potatoes.
Alfred is ready to go back this weekend! While we probably won’t make it back that soon – we’re definitely going back in the fall when they’ll have over 2 dozen varieties of apples to choose from. The trees are already full of apples!
We froze most of the blueberries – though I’ve been enjoying some with my breakfast each morning. My favorite option is to mix together 1 small ripe banana mashed, 1/2 Cup of old fashioned oats, and enough milk (I use almond) to cover the oats. I let this soak overnight or for an hour in the morning while I workout. When I'm ready to eat, I microwave the oats for 3 minutes then stir in a handful of blueberries and a handful of toasted walnuts! It's a great way to start the day.
I also made my sweetie a loaf of blueberry bread this morning – it must be good because he’s eaten nearly half of it already!
Blueberry Oatmeal Streusel Bread
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 Cup Old Fashioned Oats
2 Tablespoons Flax Seed Meal (optional)
3 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ Cup Oil (I used Olive Oil)
¼ Cup Unsweetened Applesauce
¾ Cup Milk
1 teaspoon vanilla extract
2/3 Cup packed light brown sugar
1 ½ Cups Blueberries
2 Tablespoons Coconut Oil, softened (could sub butter)
½ teaspoon Cinnamon
¼ Cup Brown Sugar
¼ Cup Flour
1)Preheat oven to 350 degrees, lightly oil a loaf pan
2)Combine the streusel ingredients, set aside
3)Sift together dry ingredients
4)Thoroughly combine wet ingredients, except the blueberries
5)Gently, but thoroughly, combine the wet and dry ingredients
6)Fold in the blueberries
7)Pour the batter into the prepared pan
8)Sprinkle the streusel evenly over the batter
9)Bake 50-60 minutes, until a toothpick inserted in the center comes out clean
10)Allow the bread to cool in the pan 15 minutes, then remove from pan and allow to cool
Expect many more blueberry recipes in the near future. In the meantime, here’s a great gluten free cake featuring blueberries, and some lovely gluten-full blueberry banana muffins.
As usual, I've also included this recipe as part of several weekly recipe sharing events: Tempt my Tummy Tuesday, Tasty Tuesdays ,Tuesdays at the Table, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!