Prep 30 mins
Cook 45 mins
This is a recipe that I got from "The Berry Farm" (in Colt's Neck, NJ) some 34+ years ago. I can't say if the berry farm still exists because I haven't lived in NJ for over 20 years.
- Preheat oven to 350°F.
- Grease a 9-inch square, metal baking pan.
- Sift flour, baking powder and baking soda into a bowl.
- In a medium sized bowl, cream butter and sugar.
- Beat in eggs and orange rind.
- Beat in half of the flour mixture.
- Beat in all the milk, and then the remaining flour mixture.
- Fold in berries, and turn batter into prepared pan.
- Bake for 45 minutes, or until well browned.
- Remove from oven and cool on wire rack.
- When cooled, remove from pan.
- Serve warm or cold.
Very tasty! I substituted 1 cup of whole wheat flour for 1 of the cups of flour, and I added 2 tablespoons of wheat germ. Turned out great! Definitely recommend.
I made a couple subs with this- I used whole wheat pastry flour for the flour, Sucanat for the sugar, used buttermilk rather than milk, a little extra orange zest (yum!) and frozen organic blueberries and raspberries. I thought the proportion of blueberries to raspberries was really nice. I think the raspberries in a larger quanity could have easily overpowered the light flowery flavor of the blueberries, but as called for, they harmonize beautifully. I have one qualm with this recipe, and that is that the batter turned out a little more like a dough than a batter. I ended up added a bit of water (maybe 1/4c?) to get it to be a little thinner as I am used to quick bread batters being. I left it fairly thick in the end, though and was still rewarded with a lovely loaf that is wonderfully moist and tender. I really do think it was a bit thick, though... the quanity of liquid was a lot less than in most other recipes I've seen with similar quanities for the other ingredients. All-in-all it worked out, though! Thanks!!!