Blueberry Orange Bread
By: Diana Rattray
2 Tablespoons butter
¼ cup boiling water
1 Tablespoon finely grated orange peel
½ cup orange juice
1 large egg
1 cup granulated sugar
2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh or (thawed) frozen blueberries
Topping:
1 teaspoon finely grated orange peel
2 Tablespoons orange juice
2 Tablespoons honey
Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan.
Combine butter and boiling water in a small bowl; add 1 Tablespoon grated orange peel and ½ cup orange juice.
In a mixing bowl with an electric mixer beat egg and granulated sugar until light and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt; add to egg mixture a little at a time, alternating with orange juice mixture, ending with flour mixture.
Fold in blueberries. Spoon batter into prepared loaf pan. Bake 50-55 minutes. Cool bread in pan 10 minutes, then remove and place on wire rack (have a sheet of wax paper underneath to catch drippings from topping).
Topping:
Combine 1 teaspoon orange peel, 2 Tablespoons orange juice and honey, mixing well. Spoon over hot bread; let cool.
Makes 1 loaf
