This week I’m sharing one of my favorite bread recipes in the hope that it offers a slice of homemade comfort as the nation recovers from the impact of Hurricane Irene. Luckily for us Manhattanites, the hurricane-turned-tropical storm was more full of hype than harm, and I hope everyone was and continues to stay safe and dry.
This recipe has been in my family for more than 25 years. And now is the perfect time to introduce it into your breakfast routine, as early school mornings often require more than a bowl of cold cereal to get people moving. I’m baking up loaf after loaf to enjoy every last blueberry at its peak in the summer season. And if you can’t make it to the grocery store, then double-check your pantry because chances are that aside from the fresh berries, you already have every ingredient at your fingertips.
Blueberry Orange Juice Bread
Yield: one 9-inch loaf
- 1 egg
- 1 cup sugar
- 2 Tablespoons vegetable oil
- 2/3 cup orange juice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup blueberries, rinsed and patted dry
- Preheat the oven to 350ºF and grease and flour a 9-inch loaf pan.
- Combine the egg, sugar, oil and orange juice in the bowl of a stand mixer fitted with the paddle attachment and beat it just until the ingredients are combined.
- Beat in the baking powder, baking soda and salt, then add the flour in two increments and continue mixing just until incorporated.
- Use a spatula to carefully fold in the blueberries.
- 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.