Tue, Nov 24 2009
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The time is ripe ... to cook with blueberries 2 cups sugar
1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 3 cups flour, divided 2 packages instant lemon pudding mix 2 cups blueberries, fresh or frozen In a small bowl, toss blueberries with 2 tablespoons flour to coat. In a large bowl, beat eggs with oil, sugar, salt, baking powder and soda. Stir in remaining flour and dry pudding mixes until well-blended (batter is very thick). Stir in flour-coated blueberries. Bake at 350 degrees in greased pans. Three 8x4 loaf pans: 50-60 min. Two 9x5 loaf pans: 60-75 min. Seven 5x3 mini-loaves: 35-45 min. Turn out of pans, cool on wire racks. Source: Heritage Family Farms Prize blueberry lime jam 4 1/2 cups blueberries 6 cups sugar 
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