Wild Blueberry-Lemon Zest-Toasted Pecan + Vanilla ~ (28oz) $9.50 ONE PER CUSTOMER, PLEASE!
This is actually the first blueberry, non-muffin loaf of any kind that I’ve ever made! I’m going a little crazy with the ingredients, but I have a feeling this one is going to be memorable. First, I strained 6lbs of Weyman’s Wild Blueberries to separate the skins from the pulp. The pulp and juice will swap out nearly a third of the water, and the skins will follow into the dough while it’s still in the mixer. (No doubt this loaf will be a wonderful shade of lavender when it’s all said and done.) The lemon zest and vanilla are there to hopefully make this loaf reminiscent of your mother’s cheesecake. The pecans? Well, those are just there to knock it out of the park! Haha, this one was born to be schmeared with oodles cream cheese! 🙂 Oh, and I’m also adding a few more pounds of soaked dried blueberries, but I think I’d better stop there!
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