Monday, September 6, 2010
Another recipe in the collection is from an "extra" sister, Ms. Suzy Lynch. Growing up, she was one of my father's students and was truly a member of the family in many ways. I loved her because she was just so interesting and treated me like a sister, or really more like a daughter. She's the kind of person who wore maxi skirts and caftans and bell bottoms, and had the best chunky jewelry she would let me put on. I would sit mesmerized watching her put on that kind of eyeliner that you would "paint" on with a teeny brush. And best of all, she would send me bags of gummy bears—the real ones from Germany. At Christmas, if she wasn't spending it with us, she would send huge boxes of presents, most of them hand-sewn or home-cooked. And when I went away to college, she sewed a huge laundry bag for me with name beautifully stitched on it—I still use it today for dry cleaning—filled with all of those great dorm room essentials...complete with a huge bag of gummy bears. Suzy is, was, and will always be the ultimate homecook, seamtress, care package preparer, gummy bear supplier, and my special extra sister, aunt, mother, and friend.
This recipe actually called for cranberries, but blueberries were optional and certainly easier to find being that it is still technically summer. The orange flavor and glaze make this a delicious breakfast bread, super easy to make, and perfect for those almost-three-year-old hands to help stir in the blueberries.
Blueberry (or Cranberry) Loaf
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1 Tbsp butter
1 Tbsp lemon zest
3/4 cup orange juice
1 cup blueberries or cranberries
For glaze: 2 tsp honey, 2 tsp orange juice, 1 tsp orange or lemon zest
Mix dry ingredients well and set aside. Mix wet ingredients and then slowly add dry ingredients. Fold in 1 cup of berries. Pour in greased loaf pan. Bake at 350 for 1 hour, 20 minutes. Cool 5 minutes and remove from pan. Prepare glaze and brush over cooled loaf.