I’m taking a break from muffins this week, but I’m not going far. This week I’ve got a quick bread instead of muffins!!
This was another recipe I made for a family reunion. For some reason, whenever I see a fruit combined with a citrus, I just can’t resist. And the combination of blueberries and orange was just as good as I was hoping for. And I can’t help but think of all the other flavors that would go well together. Raspberry & lemon, strawberry & lime… and I think this recipe would adapt really well to any fruit or citrus that you decide to throw in. I think that is what is great about most muffin and quick bread recipes. You can always just throw in what looks good!
What flavor combinations are your favorite?
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour
- zest of one orange
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 beaten egg
- 1⅓ cups milk
- ¼ cup fresh orange juice
- ¼ cup cooking oil
- 1 teaspoon vanilla
- Grease the bottom and ½ inch up sides of one 9x5x3“ loaf pan or two 7½x3½x2” loaf pans; set aside.
- In a small mixing bowl combine blueberries, the 1 tablespoon flour and orange peel. Toss lightly to mix. Set aside.
- In a large mixing bowl combine the 3 cups flour, sugar, baking powder, soda, and salt. Make a well in the center of dry mixture; set aside.
- In a medium mixing bowl combine the egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberry mixture.
- Spoon batter into prepared pan(s). Bake in a 350 degree oven about 1hour for 9x5x3“ loaf or 45-50min for 7½x3½x2” loaves or until a wooden toothpick inserted near center comes out clean. (If Necessary, cover with foil for the last 10-15min of baking to prevent overbrowning.) Cool in pan on wire rack for 10min. Remove from pan and cool thoroughly on wire rack. Wrap and store overnight before slicing.