I've baked this blueberry-orange bread for the first time. It will become a classic. For sure. Like the banana bread. I really enjoy these "quick breads" as they call them here. Somewhere between a bread and a cake. What I really like about this one in particular is that it's sweet but not too sweet, moist but not too moist, and easy but so easy to do.....
Blueberry-Orange Bread, adapted from Everyday Greens Cookbook (p.347)
1 3/4 cups all-purpose flour
1 ts baking powder
1/4 ts salt
1 stick unsalted butter, softened (112gr)
3/4 cup sugar
2 large eggs
1 tbs minced orange zest
1/4 cup fresh orange juice
1/2 cup creme fraiche or sour cream
1 pint blueberries
1. Preheat the oven to 350F
2. Butter and flour a 9- by 5- inch loaf pan
3. Sift the fry ingredients together in a large bowl and set aside
4. Whip the butter and sugar in the bowl of an electric mixer until fluffy
5. Add the eggs, one at a time, scraping down the bowl after each addition
6. Combine the zest, juice, and the creme fraiche
7. Add the dry ingredients and the creme fraiche mixture alternately to the batter, beginning and ending with the dry ingredients.
8. Gently fold in the blueberries (I've frozen my fresh blueberries before using them)
9. Spread the batter into the loaf pan and bake until golden brown and cooked through, about 1 1/2 hours (less in my case; 1 1/4h). Check for doneness with a skewer or paring knife, which should come out clean.
VARIATION (with dried sour cherries or cranberries): plump 1 cup dried sour cherries or cranberries in hot water to cover for about 15 minutes. Drain and gently fold into the batter. Add 1/2 cup toasted, chopped pecans, walnuts, or skinned hazelnuts to the batter.
GREENS' NB: The bread is also delicious toasted, and, unlike most quick breads, it keeps well for several days.