The Amish Cook: Blueberry Lemon Bread

THE AMISH COOK
BY LOVINA EICHER

It is Thursday morning. Time is going by fast, but I need to take time to get this column in today’s mail.  My plans are to go help sister Emma today. She is having a garage sale this weekend. With both her daughters de-tasseling corn I offered to help her organize everything.

My husband Joe and daughter Elizabeth have both left for the RV factories where they work. Daughter Susan and son Benjamin left around 6 a.m. to go de-tasseling.

Daughters Verena and Loretta are staying with a 93-year-old lady from 3 p.m. to 12:30 a.m. so I am leaving them sleep a little longer this morning. I do hope we can be leaving for Emma’s house by 8:15 to 8:30 a.m.  The lady lives around 3 miles from here so her son brings the girls home when he gets off work. This will only be until she is recovered enough to stay alone.

This week we have been kept busy canning tomatoes and pickles. I made 22 quarts of freezer pickles to put into the freezer for Emma and Jacob’s upcoming church services next month. I also canned 25 quarts of dill pickles. Yesterday afternoon while we were in the middle of canning pickles, Uncle Joe and Betty and two of their granddaughters came for a short visit.

Daughter Lovina, 9, seems to be recovering well from surgery she had last week. She had her tonsils and adenoids removed. She can’t do any strenuous exercise for 2 weeks. She says the hardest thing is not being able to ride the pony.  She loves to read and write so that helps  keep her occupied. She enjoyed getting the extra ice cream and popsicles.

The children have only 3 1 /2 weeks until school starts.  This summer flew by so fast.

My husand Joe and the boys dug up all our potatoes. This year we laid the potato seeds on top of the soil then covered thickly with straw.  We had a nice crop of potatoes and that method seemed to work well. It also kept the weeds from taking over. We had some nice-sized potatoes. There were a lot of potatoes on one plant.

With the garden starting to empty out here and there it makes you think of autumn.  We were blessed with a lot of nice rains to help the garden grow this summer. We have been having cool evenings and mornings which make it feel like fall weather.

With it being blueberry season here is a good recipe!

Blueberry Lemon Bread

 

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Ingredients

• 1 / 2 cup butter
• 1 1 /2 cups sugar
• 2 teaspoons baking powder
• 1 /2 teaspoon salt
• 2 eggs
• 2 cups flour
• 1 /2 cup milk
• 1 1 /2 cups blueberries
• 1 /4 cup lemon juice
• 1 /3 cup white sugar

Instructions

1. Beat together butter and sugar.
2. Then add baking powder and salt.
3. Add eggs one at a time and stir well.
4. Add flour and milk alternately.
5. Stir in blueberries gently and pour batter into a 9 X 9 pan or loaf pan and bake for about 1 hour.
6. When the bread has finished baking prick the top with a fork.
7. Brush lemon juice and sugar mixture on top.

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