It's impossible to lose weight during the summer. Not when there is so much glorious fruit around and it tastes so good just out-of-hand but SO SO delicious in crisps, pies, muffins, galettes and quickbreads.
Like this blueberry bread. Spiked with orange.
A nice snack all by itself. Sliced for sandwiches smeared with cream cheese. Dessert when topped with ice cream.
Blueberry Bread
- 2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons grated fresh orange peel
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil
- 1 large egg
- 3/4 cup orange juice
- 1 cup fresh blueberries
Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Mix the flour, sugar, baking powder, baking soda, salt, orange peel and vanilla powder together into a bowl. Add the coconut oil in chunks and cut it into the dry ingredients with your fingers or a pastry blender. If you use an electric mixer, set it at low-medium speed. In a second bowl, beat the egg and orange juice together until well blended (if you use vanilla extract, add it here). Add to the flour mixture and stir to blend ingredients. Fold in the blueberries. Pour the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean.
Makes one loaf