1 stick butter – room temperature
1 cup sugar
1 teaspoon vanilla
3 eggs – room temperature
1 ½ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream – room temperature
1 cup fresh blueberries

Combine flour (except 1 tablespoon), salt, baking powder, baking soda in a separate bowl. Beat the butter in the bowl of an electric mixer on medium speed for 1 minute. Gradually add the sugar ¼ cup at a time, and then beat at high speed for about 8-10 minutes until very light and fluffy. Add vanilla. Add one egg at a time, beating for about 1 minute between each egg. Scrape the bowl between each egg. Add the sour cream and the flour mixture alternately ¼ at a time while beating on low speed. Be sure to scrape down the sides of the bowl through each addition. Dust the blueberries with the 1 tablespoon of flour (this helps suspend them in the batter so that they don’t sink to the bottom of the pan during baking). Fold the floured blueberries into the batter gently, distributing them evenly. Pour mixture into a greased and floured loaf pan. Bake for 70 – 80 minutes in a 325 degree oven. Test for doneness with a toothpick making sure it comes out clean. Cool on rack for 20 minutes then remove from pan and allow to cool more. Serve with whip cream and blueberry syrup. Serves 8 – 10

1 cup old fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
pinch of salt
1/4 cup maple syrup ( I used sugar free)
1cup milk (I used skim)
1 lg. egg, lightly beaten
2 T butter, melted and cooled
1 tsp. vanilla
1 apple, peeled and chopped
1 cup fresh blueberries, divided

1. Preheat oven to 375 degrees.

2. Lightly butter a 2 qt. baking dish. In a medium bowl mix the oats, 1/2 walnuts, baking powder, cinnamon and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter and vanilla.

3. Spread the apple in a single layer over the bottom of the baking dish. Top with 1/2 the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake 35 to 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Pigments responsible for the berries’ beautiful blue color are the same pigments that turn on our “I’m full” signal in our brains.

I don’t know about you but that’s enough to convince me to eat more blueberries!

(information from Woman’s World magazine)

Nick, Justin and Rachel do the work while I make pictures 

We planted in March and they have kept us busy this summer!

This farm has been in my family for several generations and I couldn’t help but thinking as we placed the sign today that my grandparents and parents would be very pleased to see my children working together there.