Zack Cooks: Blueberry Lemon Loaf

Boy did we have a productive day today. First a 12 mile bike ride then blueberry picking. 

When I was a kid I lived in the UP. We picked everything. Blueberries, blackberries, raspberries, and thimbleberries in the wild. And I do mean wild. Our wild blueberry plants were low to the ground – maybe 8 inches high, small plants about 8 inches across and situated in full sun. If you bent over to pick them your back hurt. If you sat on the ground you had to constantly keep scooting while battling horseflies and other assorted bugs in the blazing sun. It was not fun and it was hard work.

Now with berry farms it’s so much easier. The bushes are easy to pick from and yiu get more in less time. 

Zack looks forward to blueberry picking every summer. I’ve resigned myself to the fact that it’s going to be 85 with a humidity to match. Today did not disappoint. He enjoys it so much I can’t say no. 

I remember when he was just three years old, standing on a kitchen chair, cooking our way through the cookbook “Pretend Soup”. Now our recipes are a bit more advanced but we enjoy it just as much. 

Today we took our berry stash and made blueberry lemon loaves. We hope you enjoy them. 

1 and 1/2 cups of Splenda sugar blend

4 and 1/2 cups of flour 

1 and 1/2 cups of unsweetened applesauce

2 cups blueberries 

2 cans of lemon San Pellegrino 

3 TBSP chia seeds

2 TBSP baking powder

Mix in a large bowl and bake for 30 minutes. (Makes 3 tea loaves) 

Once cooled, ice with 2 cups of powdered sugar mixed with 3 TBSP of lemon juice. 

Check out more of our treats on Instagram @carbisntafourletterword

Until we eat again. 

C.A. And Zack

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