A tasty loaf for citrus-season, special occasion or brunch.
Prep: 25 minutes
Bake: 1 hour at 350 degrees
Makes: 1 loaf (16 servings)
1 cup fresh or frozen blueberries, thawed
1 T all-purpose flour
1 t. finely shredded orange peel (zest)
3 cups all-purpose flour
1 cup sugar (or 1/2 cup honey or other sweetener)
1 T baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 t EnerG Egg Replacer + 2 T warm water (or 1beaten egg)
1 1/3 cup milk
1/4 cup orange juice
1/4 cup cooking oil
1 tsp vanilla
1. Grease bottom and 1/2 of sides of loaf pan; set aside.
2. In small bowl, combine blueberries, 1 T flour and orange peel, toss lightly to mix; set aside.
3. In large mixing bowl (Bosch), combine 3 cups flour, sugar(or substitute with wet ingredients), baking powder, soda, and salt. Make well in center of dry ingredients; set aside.
4. Mix in egg, milk, orange juice, oil, vanilla (and sweetener if subsituting for sugar). Stir into dry ingredients until just moistened (batter will be lumpy). Fold in blueberry mixture.
5. Spoon into prepared pan. Bake @350 for about an hour, or until wooden toothpick inserted near center comes out clean. (cover with foil for the last 10-15 mintues of cooking time to prevent overbrowning). Cool in pan on rack for 10 minutes. Remove from pan and cool thouroughly on wire rack. Wrap and store overnight before slicing. (This can be made in advance and frozen for later use).
