I may have shared this recipe before, but it is well worth sharing again. I got it from Mrs. Hannah at church (my fellow church members know who she is) and tweaked it to make it a little easier. Her recipe calls for all-purpose flour, soda, and baking powder, and it also calls for some orange zest. I believe one tablespoon.
Either way, it is absolutely delicious, and anyone can make it. A chilly day like today, when we can’t be outside and out and about, makes for a perfect baking day. The kids can even help you with this one. Enjoy!
Blueberry Nut Bread
Ingredients:
1 cup chopped pecans, toasted
1 slightly heaping cup of sugar
2 cups self-rising flour
1 cup frozen blueberries
1 cup orange juice
¼ cup oil
1 teaspoon soft butter
1 egg
Toast nuts in glass baking dish for ten minutes at 350. Spray loaf pan. In one bowl, stir together flour and sugar. In another bowl, add small amount of sugar/flour mixture to blueberries and coat. Set aside. Mix orange juice, oil, and butter and add to sugar/flour mixture. Beat one egg and stir all into the sugar/flour mixture until evenly distributed. Sift flour out of blueberries and add the residue to the batter until smooth. Stir pecans into batter. Pour half of batter into baking pan. Drop half of the coated blueberries onto mixture. Spoon remaining batter over blueberries and drop remaining blueberries over the top. Place pan in 350 oven (325 if glass) and bake 50 to 60 minutes. Check with toothpick.
Life As I know it 