Blueberry Burst Orange Loaf

Name: Blueberry Burst Orange Loaf
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 12
Ingredients: 1/2 cup (125 mL) butter, softened; 1 cup (250 mL) sugar; 2 eggs; 2 tsp (10 mL) vanilla extract; 2 1/4 cups (550 mL) Robin Hood® Best for Cake and Pastry Flour; 2 tsp (10 mL) baking powder; 1/2 tsp (2 mL) salt; 2 tbsp (30 mL) grated orange zest; 2 tbsp (30 mL) orange juice; 1/2 cup (125 mL) Carnation® Evaporated Milk, Regular, 2% or Fat Free Fat Free Evaporated Skim Milk; 2 cups (500 mL) blueberries

Prep Time 15 mins

Cook Time 1 hr 15 mins

Serves 12

Difficulty N/A

Ingredients

1/2 cup (125 mL) butter, softened
1 cup (250 mL) sugar
2 eggs
2 tsp (10 mL) vanilla extract
2 1/4 cups (550 mL) Robin Hood® Best for Cake and Pastry Flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
2 tbsp (30 mL) grated orange zest
2 tbsp (30 mL) orange juice
1/2 cup (125 mL) Carnation^® Evaporated Milk, Regular, 2% or Fat Free
2 cups (500 mL) blueberries

Fat Free Evaporated Skim Milk

Directions

Step 1:

Preheat oven to 350°F (160°C). Line an 8.5” x 4.5” (1.5 L) loaf pan with parchment paper.

Step 2:

Cream butter and sugar in large bowl of electric mixer. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and orange zest. Add to creamed mixture alternately with milk and orange juice, stirring after each addition. Fold in blueberries. Transfer to prepared pan.

Step 3:

Bake in preheated oven, 70 to 75 minutes or until golden.

Tips

Use 2 cups (500 mL) of Robin Hood® All Purpose Flour in place of Cake and Pastry Flour.

Turn this recipe into muffins: simply divide batter into 12 paper lined muffin tins and bake 30 minutes.