Assembled under specific direction of the young’un: On a waffle base, with vanilla — Greek — yoghourt, blueberries then drizzled with honey.
The boy is extremely detailed in his requests for food, and often presentation, as well. The future bodes well for this one!
I have always enjoyed the combination of blueberries and lemons in baked goods. So, I was a bit hesitant to venture out to oranges. But I am glad I ventured out and tried it.
This is by far one of my favorites breakfast breads. I probably shouldn’t share this as loaves of it may wind up in stockings for Christmas. But it’s too good not to share.
I buy my blueberries, frozen, from Costco. They are Maine blueberries and we have used them for pies, pancake toppings and this bread. They are delish!
The recipe is courtesy of Madhuram’s Eggless Cooking. She has a ton of fantastic recipes on her site. Check it out sometime.
Note: I used cinnamon apple sauce, cut the sugar back to about 3/4 cups and did not add nuts.
Orange Blueberry Bread:
All Purpose Flour 1 and 1/2 cups
Baking Soda 1/4 teaspoon
Baking Powder 1 and 1/4 teaspoons
Salt 1/2 teaspoon
Butter, (measured and melted) 5 tablespoons
Granulated Sugar 1 cup
Unsweetened Applesauce 1/4 cup (dry measuring cup)
Plain Yogurt (I used fat free) 1/4 cup (dry measuring cup)
Orange Juice (freshly squeezed) 4 tablespoons
Orange Zest 1 tablespoon
Milk (I used 2%) 1/2 cup
Blueberries (fresh or frozen) 1 cup
Pecans, chopped (or nuts of your choice/optional) 1/2 cup
Yield: One loaf.
1. Preheat oven to 350F/180C for 15 minutes. Coat well a 9×5 inch loaf pan with non-stick cooking spray on the sides and bottom.
2. In a medium size bowl sift together the flour, baking powder, baking soda and salt; keep it aside.
3. In a small bowl whisk together the applesauce, yogurt, orange juice and zest.
4. In a large bowl cream together the melted butter and sugar for about 5 minutes using a hand held electric mixer. (Update: Measure the butter first and then melt it. The butter and sugar doesn’t cream very much. It looks more like coarse crumbs). To this add the above wet mixture and beat well for another 2-3 minutes. The mixture will look curdled but it’s okay.
5. Now to the above add the flour and milk alternatively and beat for a couple of seconds after each addition. Add the flour in three parts and milk twice. So you would start with flour and end with flour.
6. Fold in the blueberries and nuts. If using frozen blueberries, do not thaw it.
7. Pour the batter into the prepared loaf tin and bake between 60-70 minutes or until the bread is golden brown and a toothpick inserted in the center of the bread comes out clean. Mine was done exactly at 60 minutes.
8. Transfer the pan to a cooling rack and let it cool for about an hour before you can remove the bread from the pan. I think I did not grease the bottom of the loaf pan well enough so I was able to remove the bread only after about 1 hour and 45 minutes. Cool it completely on the wire rack (preferably overnight) before cutting it into slices.
Read more: http://www.egglesscooking.com/2010/09/20/orange-blueberry-bread/#ixzz14dpTPy1K