Tuesday, June 16, 2015
Blueberry Orange Juice Bread
This recipe was found on Just A Taste.
It was a toss up which recipe I wanted to make for blueberry week. I saw another copycat recipe but I wanted to go with an old tried and true family favorite of Kelly's.
She said the recipe has been in the family for 25 years and any recipe that's been enjoyed that long is a winner with me.
It's absolutely delicious. I had to get it out of the house or I would of eaten the whole loaf. I gave the rest to Mary and she called me the next morning and said it was gone. No surprise there!
1 cup sugar ( I cut the sugar to 3/4 of a cup)
2 tablespoons vegetable oil ( used canola)
2/3 cup orange juice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
1 cup fresh blueberries - washed, stems removed and patted dry.
Preheat oven to 350 F degrees or 177 C degrees
Grease and flour a nine inch loaf pan.
In the bowl of an electric mixer add the orange juice, egg, sugar and oil and mix with the paddle attachment until all the ingredients are combined.
Beat in the baking powder, baking soda and salt, then add the flour in two increments and continue mixing. Mix until everything is thoroughly combined.
Use a spatula to carefully fold in the blueberries. I always coat my blueberries with a small amount of flour first so they don't sink to the bottom of the loaf.
Pour the mixture into the prepared loaf pan and bake it for 1 hour, or until a toothpick inserted comes out clean.
Cool the bread in the pan for 10 minutes, then remove it from the pan and allow it to continue cooling on a rack before slicing and serving.
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