It's a lovely sunny day, perfect for heading to the local U-pick to get juicy, ripe blueberries, and perhaps some late raspberries and early tomatoes. After putting in my time at the daily grind, changing into old clothes, and gathering an assortment of plastic tubs, I headed out down the highway. The driving goes smoothly, only interrupted by two delays in construction zones, and I arrive at the U-Pick by 2 p.m. There are plenty of blueberries there for the picking, but I find out I'm too late for raspberries and too early for tomatoes!
In any case, 2 1/2 hours and $20 later, I've got about 10 quarts of berries and an aching back. Thank heavens for air conditioning...the drive home along the river was heavenly with cool air blowing full blast in my face....even the delays in the construction zones were a welcome respite from the hot sun outside. Once home, I unloaded the berries, and took a rest while contemplating what to do with them. Three soon-to-be overripe bananas in the fruitbowl caught my eye....mmm, blueberry-banana bread anyone?Blueberry-Banana Bread
1/3 c butter
2/3 c sugar
2 eggs
3 bananas, mashed
1 3/4 c flour, sifted
1/4 tsp soda
2 tsp baking powder
1/2 tsp salt
1 c blueberries, rinsed and patted dry
Cream butter & sugar in large bowl. Add eggs, one at a time, beating well after each additionh. Add bananas and mix together. In separate bowl, sift together dry ingredients. add blueberries and toss to coat. Stir flour mixture into banana mixture and beat gently until combined. Pour into 5 x 10 inch greased and floured loaf pan. Bake at 350 F for 1 hour (or a bit longer). Remove from oven, loosen edges with knife, and let cool in pan on rack for 15 minutes. Turn out on rack to continue cooling.
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