Prep 15 mins
Cook 50 mins
A wonderful recipie for blueberries. Adapted from "Blueberry Thrills" by Katherine Knapp Aho.
- 4 cups all-purpose flour
- 1 cup sugar (fructose works fine)
- 2 tablespoons baking powder
- 2 teaspoons salt (one will work)
- 1 teaspoon baking soda
- 4 eggs
- 1 1⁄2 cups orange juice
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 3 tablespoons orange zest
- 1 (10 ounce) package frozen blueberries
- Grease well, two 1 1/2 quart casseroles or two 9x5" loaf pans.
- Mix flour, sugar, baking powder, salt and baking soda.
- In a medium bowl, beat the eggs with a fork and add orange juice, butter or margarine and orange peel.
- Stir egg mixture into the flour until the flour is just moistened.
- Do not over mix.
- Dredge the blueberries in a small amount of flour, add to the mixture, gently stirring them into the batter.
- Pour into baking dishes.
- Bake in a preheated oven set at 375° for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Remove loaves from baking dishes and cool on wire racks or serve immediately as desired.
- Best served the day made.
Beautiful! I halved the recipe and only made one loaf, but I should have made two. Very tasty and moist.
I used 4 cups of flour and the texture is perfect. The recipe is easy. I like the fact that we can use frozen blueberries.
A heavy, dense bread...a little dry...but good with coffee especially. Despite the orange juice and zest, the orange flavor isn't very strong. The batter is very stiff and hard to mix but it baked up very nice. If I made it again, I'd cut the flour back to 4 cups and see if that lightened it up any.