Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dried blueberries |
| 1 cup | Orange juice |
| ¼ cup | Light brown sugar |
| ¼ cup | Finely ground pecans |
| 2 tablespoons | Flour |
| 3 tablespoons | Unsalted butter; room temperature |
| 1 teaspoon | Orange zest; finely chopped |
| ¼ teaspoon | Ground cinnamon |
| ¾ cup | Sugar |
| ½ cup | Milk |
| 1 teaspoon | Vanilla extract |
| 4 tablespoons | Unsalted butter; room temperature |
| 1 large | Egg |
| 2 cups | All-purpose flour |
| 2 teaspoons | Baking powder |
| 1 \N | Pinches salt |
| 1 tablespoon | Orange zest; finely chopped |
1. Placed the dried blueberries and orange juice in a small saucepan and bring to a boil. Remove from heat and let sit 30 minutes, then drain.
2. Preheat oven to 375 degrees F. Butter a 9 x 5-inch loaf pan. Mix together the brown sugar, pecans, flour, butter, orange zest, and cinnamon in a small bowl and set aside. In a medium bowl stir together the milk, vanilla, butter, and egg until smooth. Sift the flour, baking powder, and salt together and fold into the wet ingredients. Fold in the reserved blueberries and orange zest. Scrape the batter into the prepared pan and sprinkle with the topping. Bake for approximately 50 minutes until the topping is golden brown (if a toothpick is inserted into the center it should come out clean). Cool in the pan on a wire rack for 5 minutes and remove. © 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.