About 20 years ago, my Dad handed me a piece of notebook paper and pencil and told me to follow him. I followed my Dad to a freshly plowed spot in the field. We proceeded to map out a blueberry patch of about 50 bushes consisting of several different varieties. We have long since lost the map but Dad’s blueberry bushes are holding strong. I helped plant the bushes in middle school, and now my children help pick blueberries every year.
My dad’s sister also loved blueberries, really I think every type of berry, and Aunt Sue could making something amazing out of any type of berry. I am pretty sure she could cook anything. Every summer Aunt Sue and Uncle Johnny would come to pick blueberries religiously. I believe every member of my family has a different favorite dish of Aunt Sue’s, and my favorite dish is her blueberry bread. I remember the first time I ask Aunt Sue how to make her blueberry bread. As with anything she humbly told me there wasn’t much to it, but Aunt Sue’s blueberry bread had a whole lot of flavor and a whole lot of love.
This year my Dad’s blueberry bushes yielded over 50 pounds of blueberries. This year was the first time Aunt Sue wasn’t around to pick them. My girls and I picked about 8 pounds which really means I picked 7 pounds and they ate a pound. I went home and searched my recipe drawer (you know that one drawer in the kitchen stuffed to gilt with cookbooks and magazine pages of recipes) to find the recipe for blueberry bread that Aunt Sue gave me years ago.
Aunt Sue’s Blueberry Bread
1 cup of sugar
1/2 cup of oil
2 medium ripe bananas
1/2 cup of plain yogurt or buttermilk
1 teaspoon of vanilla
2 cups of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of fresh blueberries or unthawed frozen blueberries
Heat oven to 350 degrees. Grease and flour bottoms only of three 6 x 3 1/2 inch loaf pans. In a large bowl, beat sugar and oil. Add bananas, yogurt, vanilla, and eggs. Blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, and salt. Stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into greased and floured pans. Bake for 45 t0 55 minutes. Insert toothpick into center if comes out clean, enjoy!