This post was supposed…

to go up earlier but, you know, life. Here it is anyway.

I am at the pool, listening to my iPod, and watching my three sons swim laps. Their expenditure of energy is the renewing of mine. If only every investment had a similar return.

Supper tonight is was venison spaghetti, whole wheat toast, and vanilla ice cream with fresh picked blueberries. A small blueberry village currently exists in my guest room. It’s a sight for a blueberry lover’s eyes.

I am a blueberry lover. I’ve been known to make myself, er, blue, over blueberries.

One of my favorite recipes is whole wheat oatmeal blueberry bread with creamy glaze. The creamy glaze is completely optional. This bread is just oh my goodness great as is.

Here it is for my fellow blueberry lovers. Feel free to reciprocate with other favorite blueberry recipes and links in the comments. I do have a village to conquer.

WHOLE WHEAT OATMEAL BLUEBERRY BREAD (with CREAMY GLAZE)

1 cup quick cooking oats
1 cup buttermilk
1/2 cup brown sugar
1/2 cup sugar
1 egg
6 TB oil

1 cup flour
3/4 whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

1 cup blueberries, fresh or frozen
1 cup chopped, toasted pecans (optional)

Beat together first 6 ingredients until blended. Combine and add the next 5 ingredients and stir until dry ingredients are just moistened. Do not overmix. Fold in the blueberries and pecans.

Divide batter between 4 greased mini loaf pans (6x3x2 inches) or 2 8×4 inch loaf pans or muffin tins, etc. Bake at 325 degrees for 45-50 minutes or until a cake tester, inserted in center, comes out clean. You may have to adjust the time up or down based upon what you’ve cooked the bread in.

Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, brush tops with Creamy Glaze.

Creamy Glaze (optional)

1 TB cream
1/2 tsp vanilla
1/2 cup sifted powdered sugar.

Stir together until all ingredients are blended.