Ripe
fruits promise delicious freshly baked muffins at the quaint country store on
bright summer mornings, but what happens when you work until 5pm, get to the
store, and find all the best home baked pastries gone? Blueberry
Orange Bread offers a soothing solution to anyone craving sweet seasonal
luscious fruits on bread. It’s
great for people with little time to bake, since it takes as little as ten
minutes to prep and only an hour to bake; yet, the fast process prevents
undervaluing its undeniably irresistible blast of berry zest. The refreshing combination of
blueberries mixed with the citrus of oranges settles the taste for a person
desiring something fruity but not too sweet, and with a kick. It also contains little fat but packs
loads of antioxidants and Vitamin C, making it great for breakfast, dessert, or
a scrumptious side and snack. Top
it with butter and pair it with a warm cup of coffee and you’ll have bread matching
that of any at Starbucks or homey country stores, and you won’t miss the time
of travel or expense you use to sacrifice to get the same motivated morning
attitude and treated tummy.
Follow
the directions below to fill your kitchen with a blueberry aroma better than a
Yankee Candle:
Ingredients
·
2 cups
all-purpose flour
·
1 cup
sugar
·
1
teaspoon baking powder
·
1/2
teaspoon baking soda
·
1/2
teaspoon salt
·
1 egg
·
1/2 cup
orange juice
·
1/3 cup
water
·
2
tablespoons butter, melted
·
2
tablespoons grated orange peel
·
3/4 cup
fresh or frozen blueberries
Directions
· In a large bowl, combine the first five
ingredients. In another bowl, combine egg, orange juice, water, butter and
orange peel. Add to dry ingredients just until combined. Fold in the
blueberries. Pour into a greased and floured 8-in. x 4-in. loaf pan.
·
Bake at
350° for 65-70 minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1
loaf.
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