Picking blueberries is an act of meditation. Insects humming, birds calling. Dark blue bits of heaven hanging from high branches or hiding in the shady depths. The plink-plink of berries dropping into your bucket. Out in the blueberry field, it's just you, the bucket, and the berries.
The best time to pick is morning — before everyone else arrives. On Sunday, I managed to get to the field by 10:30am — a little later than planned, but still good, especially as it was not a hot day. A single couple was leaving with their bounty. They directed me to good pickings. I was the only one out there. Bliss. By 12:30, others were showing up, and I could hear them talking to each other down other lanes. Disembodied voices floating through the air. Talking about relatives. Vacations to Ireland. The berries. Sometimes their footsteps passed nearby, yet unseen. It was time to go.
And this is what blueberries look like after too many hours of staring into the sun...
I think this blueberry bread that tastes best with fresh blueberries (instead of thawed frozen ones), so I only bake it in late summer and early fall, when I can pick pounds of fresh berries. Look at that crust! Beautiful egg-glazed taste-bud delighting sweet bread stuffed with a blueberry streusel. Mmmm...
Recipe in the extended post.
Blueberry Twist
From Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine by Lara Brody
by You don't need a bread machine to make this bread, but it sure does make the kneading easier. The recipe seems long, but it's not difficult, especially if you have a bread machine and a food processor. It does take time, however: kneading and first rising (~1:40), resting (10 min.), filling and shaping, and a second 1.5 -2 hr hour rising, plus baking (34-40 min.).
Dough
1 Tablespoons yeast (or one packet of yeast)
3 Cups all purpose flour (I use 2 C. all purpose plus 1 C whole wheat)
1/3 Cup sugar
3/4 Cup evaporated milk
2 eggs
6 Tablespoons unsalted butter (3 oz) cut into pieces
1/2 teaspoon lemon oil or lemon extract
Place all ingredients in bread machine, program for Dough, Basic Dough, or Manual, and press Start. The dough will be on the firm side and will not feel sticky to the touch.
Or knead by hand. I'm sorry, but I don't know what order the ingredients would be added together for hand kneading.
Streusel Filling
1/2 Cup light brown sugar, packed
1/2 Cup walnuts or pecans
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
2 Tablespoons unsalted butter, cut into pieces.
Place all ingredients in a food processor and process until the nuts are finely chopped and the mixture is evenly mixed.
(Or, by hand place brown sugar in a small mixing bowl. Chop nuts to fine pieces and add to sugar along with the flour and cinnamon. Add cut-up butter, using a pastry cutter or 2 knives to cut it into the mixture.)
Set aside.
To Finish the Twist
2 Tablespoons unsalted butter, melted
1 Cup fresh blueberries
1 egg beaten with 1 Tablespoon water
Transfer dough to a work surface and let it rest for 10 minutes. Roll the dough into a 24-8 inch rectangle. The dough should roll easily without sticking, but if necessary use a little vegetable oil on the work surface or rolling pin.
Spread melted butter over the dough to within 1/2 inch of the edges. Sprinkle the streusel mixture evenly over the butter. Sprinkle the blueberries over the streusel. Moisten the edges of the dough with cold water and roll the dough up tightly along the long side. Seal the seam carefully, pressing it with your fingers. Seal the ends by pinching the dough together.
Generously grease or spray a 9x2 inch spring form pan with vegetable oil or butter. If you have parchment paper, line the pan with paper and grease the paper. This will help the bread come out. [A 9x9 inch square pan also works.] Lifting the ends of the rolled-up dough, twist the roll 5 or 6 times. Gently lift and shape the twisted roll into a coil in the pan. Cut 1/2 inch-deep vents every 1 inch around the top of the coil with a sharp knife. Don't cut down the sides. Cover the pan with plastic wrap and let the dough rise 1.5 to 2 hours, or until about a third larger. It will rise to fill the pan while baking.
Pre-heat the oven to 350 F with a rack in the center position. Generously brush the top of the coil with the egg glaze. Bake for 35-40 minutes, or until the top is a deep golden brown and the center is firm and crisp. It is better to over-bake, especially if you are using large cultivated frozen berries; otherwise, their extra juice may make the center a little damp.
Loosen the sides of the loaf by running a knife around the edges of the pan, then remove the sides of the pan (if using a spring form pan). Cool the loaf on the bottom pan for 15 minutes minimum before removing.
Before rolling up...
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