Berries: For Brunch and for Books

I love berry season. As we approached Memorial Day, our local strawberry fields were starting to give out. Blueberries were coming in. And the grandkidlets and I took advantage as much as we could. 

I started thinking about some beloved books I read as a child involving berries of all kinds. I mention all the time one of the highlights of my life was picking blackberries on my maternal grandfather's farm. But I also picked huckleberries up in the mountains with my dad and his parents. Berries meant adventure. So, that's why I gravitated toward berry books.

First there was Blueberries for Sal which reminded me of my huckleberry adventures. It's considered a classic.

Here's where you can find a description and ordering on Amazon.

 

 
Then, when I was upper elementary age, there was Strawberry Girl by Lois Lenski. This was a book that touched my heart as a child, made me want to read Grapes of Wrath when I was older.

And here's another classic with ordering and description info. 

Now I've read a lot of books in my lifetime and I don't remember all of the children's books I read. But I do remember these two every berry season.

Now that you've let me go down memory lane, here's your reward.  A little dish I whipped up for Memorial Day weekend and will make again for the Fourth of July.  Plenty of protein and low sugar so you can enjoy this brunch dish/dessert without guilt.

Patriotic Muffin-Style Quiche

1 cup Pamela's Gluten Free Baking Mix

2 whole eggs
2 egg whites
water
1 cup fresh blueberries

whipped goat cheese (optional)

1) Preheat oven to 350 degrees.

2) Mix one cup Pamela's baking mix with whole eggs and egg whites. Stir with a whisk, adding a small amount of water to keep the mixture from becoming stiff. Be sure to combine well but don't over mix.

3) Add blueberries, gently stirring until combined.

4) Pour into a greased glass pie plate.

5) Bake at 350 for 20-25 minutes, watching to make sure it doesn't burn and is done in the center.

6) Remove from oven and let cool on the counter for fifteen minutes. Cut into wedges.

7) Garnish with strawberries or additional blue or blackberries. The goat cheese adds additional protein and a great tangy taste to go with the berries. 

8) Store leftovers, if any, in refrigerator.

Do you have any berry picking adventures to tell? What is your favorite berry dish or book?