To me, the best part of summer is the large variety of fruits we get to enjoy, berries, watermelon, peaches, etc. And blueberry is our no.1 favourite ! Every summer, we can easily go through over 30 pounds of blueberries!  There are many blueberry farms in our area, fresh, local, sweet and at a very reasonable price. How can I resist ? And as a baker, how can I not bake with them ?!  Again, I tried to use less sugar. So, I used use vanilla-flavoured almond milk instead of milk and added some honey, and was very pleased with the result !
I asked my daughter, who is my “art director” for my blog, to draw me something with blueberries and here is what she came up with ! I guess she is right, blueberries made you happy and healthy rather than blue ! 

Makes about 6-8 mini loaves

• 150 g fresh blueberries 
• 270 g all-purpose flour + extra for coating blueberries 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 120 g unsalted butter, at room temperature 
• 60 g granulated sugar 
• 2 large eggs
• 100 mL vanilla-flavoured almond milk 
• 60 mL honey
• 15 mL lemon juice 
• 5 mL pure vanilla extract 
• zest of half a lemon

1. Preheat oven to 350ºF
2. Sift together flour,baking powder, baking soda and salt, set aside 
3. Coat blueberries with about a tablespoon of flour, set aside 
4. Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy 
5. Add eggs, honey, almond milk, lemon juice and vanilla
6. Add flour mixture in 2 portions, mix until blended, scraping sides and bottom of mixing bowl (it’s ok if batter is slightly lumpy)
7. Gently fold in blueberries and lemon zest
8. Spoon batter into slightly greased and floured mini loaf pans
9. Bake for about 20 minutes 
10. Cool for about 10 minutes in pans, then completely on rack