Blueberry season is drawing to an end in these parts. The pints that I’ve been buying are just a little too ripe – too soft for eating raw but absolutely perfect for baking. This blueberry bread is one of my favorites, and follows the standard mix-wet-then-mix-dry-then-mix-them-together formula. Couldn’t be easier. Or tastier. It’s a slight variation of this recipe that I recently made, including the use of only unbleached white flour and no whole wheat flour. Both breads make me happy when I eat them – hard to decide which bread I love more. Enjoy!
2 cups unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup finely chopped toasted pecans
1/4 teaspoon salt
1 large egg
1 cup powdered sugar
2 tablespoons margarine, room temperature
1/4 cup orange juice concentrate, undiluted
3/4 cup boiling water
1 cup blueberries
Preheat oven to 350 degrees F, and lightly grease and flour an 8x5x2″ loaf pan.
In a large bowl, mix together the flour, baking powder, baking soda, pecans, and salt. In a medium bowl, beat the egg until light and fluffy, then beat in the sugar, margarine, orange juice, and water. Stir in the blueberries.
Combine the wet and dry ingredients until the dry ingredients are just moistened. Scrape batter into the prepared pan, and bake for 50 to 60 minutes, or until a cake tester inserted into the center of the bread comes out clean and the top is golden.
Remove from the oven and cool on a wire rack for 10 minutes before removing from the pan. Makes 1 loaf, or 10 slices.
Don’t forget to send your submissions for this week’s Presto Pasta Nights, being hosted right here on Friday, August 22. All entries must be received no later than Thursday, August 21, 8 pm EST. More information right here. Thanks to all who have joined in so far!