Blueberry Bread

Yes!! It’s finally blueberry season! As a frugal gal, I typically try to choose fruits and vegetables that are in season to use in making our meals. If you’re not quite sure what’s in season, check out our grocery sale cycle to learn more!

In my house, I can sit a container of blueberries out on the counter and before it even seems possible, they’re gone! While these are great to eat by themselves, I decided to try a new recipe for our breakfast this morning. It was really good right out of the oven and extremely moist (the yogurt must have done that?). I’ve tried many recipes in the past and this will defiantly be one I will do again. The most important part, it went over great with the kiddos! Thanks to Baking Bites for this wonderful recipe!

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 Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or low fat

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Preheat your oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and set aside.
In a medium-sized bowl, whisk together your flour, baking powder and salt.

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Add the blueberries and lemon zest and toss to combine.

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In a seperate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

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Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

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If you want to make it super simple and bite sized for the kiddos, after refrigerated (it’s a bit difficult when hot) a few hours, use sharp, serrated knife and make long strokes to cut each slice.  And slice again down the middle. Enjoy!

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Extending the life of Summer Fruits

 

Extending the life of Summer Fruits

Last week one of our local stores had their blueberries and raspberries on sale.  I mentioned in a previous post Blueberry Bread how much we LOVE blueberries, so of coursce, I couldn’t resist the opportunity to stock up.  Shortly after I came home from the store I realized we were going to be gone the whole following weekend.  I didn’t want to come home from our trip and throw away this wonderful deal.  So I came across some wonderful ways extend the life of berries.  Best of all, freezing fresh fruits during their peak season is a pretty savvy way to be frugal!

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Here are a few tips I found on how to extend the life of berries.

  • Vinegar kills any bacteria or spores on contact (That’s why its used in all natural and frugal cleaners). Applying the same principle to berries will help kill any mold or bacteria that might be on the surface of the fruit.
  • As soon as you come home with your fruit, before placing in the fridge do simple vinegar wash first.  Prepare a mixture of one part vinegar (white or apple cider) with five parts water.  It is not necessary to rinse the berries after soaking.  Before placing in the refrigerator, cover loosely with a paper towel to absorb any moisture.
  • Dump the berries into the mixture and swirl around. Drain, rinse them with water, dry and put in fridge (I promise they won’t taste like vinegar). Let stand undisturbed for 1 minute; do not allow berries to soak for longer.  Make sure they are completely dry before storing them in the fridge, which is the magic secret.  Raspberries will last a week or more, and strawberries can go almost two weeks without      getting moldy and soft.

Freezing Fruit

Here are some simple tips to freezing your fruit!

  • Wash blueberries or raspberries and pat dry.
  • Sort out any under-ripe, over-ripe, bruised or otherwise damaged berries. Also remove any leaves, stems or debris.
  • Pour the blueberries onto a cookie sheet in a single layer. This will keep them from freezing together in clumps.
  • Place the tray in the coldest part of your freezer, and leave it there until the berries are completely frozen.
  • Transfer the frozen blueberries to a freezer bag or another freezer-safe container of your choice.
  • Blueberries will keep in the freezer indefinitely, but are best used within six months of freezing.
  • Stay on top of what’s in your freezer by labeling all bags and containers with their contents and the date that you froze them

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Here are some frugal Summertime Fruits for June – July – August

Apricots, Asian Pear, Barbados Cherries, Black Currants, Blackberries, Blueberries, Boysenberries, breadfruit, Cantaloupe, Casaba Melon, Champagne Grapes, Cherries, Crenshaw Melon, Durian, Elderberries, Figs, Grapefruit, Grapes, Honeydew Melons, Jackfruit, Key Limes, Limes, Loganberries, Loquat, Lychee, Mulberries, Nectarines, Olallieberries, Passion Fruit, Peaches, Persian Melon, Plums, Raspberries, Sapodillas, Sapote, Strawberries, Sugar Apple, Watermelon.

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