The other day I saw this lovely post by @smallsteps. If you aren’t familiar with their blog, go follow it immediately... its one of my absolute favorites and always brings a smile to my face.

She told us of her wonderful adventure out picking wild blueberries and it immediately reminded me of one of my kiddos favorite books Blueberries for Sal. A simple tale of a young one and their mother going to pick blueberries and the fun they have along the way.

@smallsteps adventure made me pull the book back out and also inspired us to whip up this recipe as well, which I thought I would share with all of you.

Thanks for the inspiration little one ❤️

INGREDIENTS

• 2 cups (250 grams) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 ml) oil coconut, vegetable, or canola
• 1 cup (200 grams) granulated sugar
• 1 cup (230 grams) sour cream or plain Greek yogurt
• 2 large eggs
• 2 tablespoons (30 ml) fresh lemon juice
• Zest of 1 lemon
• 2 teaspoons vanilla extract
• 1 cup (150 grams) blueberries + 2 teaspoons all-purpose flour

INSTRUCTIONS

• Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.

• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

• In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.

• Add the dry ingredients to the wet ingredients and mix until just combined.

• In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.

• Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

And then enjoy! 😋

I’m off to the mountains for the weekend, I’ll see y’all when I get back! ❤️

Much Love,

Justine