1990 Christmas Collection · Archived Recipe
Blueberry-Orange Nut Bread
A community recipe contributed by Jerry Allen.
Gather
Ingredients
- 3 cups flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ½ cup butter or margarine
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ½ cup milk
- 3 eggs
- 1 tablespoon grated orange peel
- ⅔ cup orange juice
- 1 cup fresh, frozen, or drained canned blueberries
- ½ cup chopped walnuts
Bake
Directions
- Grease and flour a 9 × 5 × 3-inch loaf pan. Preheat oven to 350°F.
- Mix flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Mix in eggs, milk, orange juice, and grated orange peel until blended.
- Gradually stir in flour mixture until combined, then fold in blueberries and walnuts.
- Spoon batter into pan. Bake about one hour, until a cake tester inserted into the center comes out clean.
- Cool, wrap in aluminum foil, and refrigerate overnight before slicing, as specified in the original.
Kitchen Notes
The original recommends an overnight rest in the refrigerator before slicing.
Historical recipe, not independently tested for The Hungry Canary.
Original Source
Submitted by Jerry Allen. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 9. From Mother's cookbook collection.