Blueberry Orange Almond Bread
Author: 
Recipe type: Bread, Dessert
Serves: Makes 1 (9* 5") Loaf - About 8 to 10 slices
 
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 1 large egg
  • 1/4 cup oil ( you can subsitute it with unsalted butter or olive oil)
  • 1 cup blueberries (fresh or frozen)
  • 1/3 cup almonds (finely chopped)
Instructions
  1. Preheat the oven to 350°F.
  2. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
  3. In a bowl, sift together flour, sugar, baking powder, baking soda and salt, set aside.
  4. In a separate bowl, mix the buttermilk, orange juice, egg and oil. (in case you're using butter then melt it before mixing it with the buttermilk and egg)
  5. Pour the liquid ingredients over the dry ingredients.
  6. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix. Stir in the blueberries.
  7. Scrape the batter into the prepared pan and pat it into the corners. Top with almonds.
  8. Bake in a preheated oven for 40 to 45 minutes.
  9. The loaf should be domed and golden, and a toothpick inserted into the center should come out clean.
  10. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Notes
Storing tip: Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
Recipe by Baker Street at https://bakerstreet.tv/2012/08/blueberry-orange-almond-bread/