| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Lifetime tv, Life2 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Dried blueberries |
| 1 |
c |
Orange juice |
| 1/4 |
c |
Light brown sugar |
| 1/4 |
c |
Finely ground pecans |
| 2 |
tb |
Flour |
| 3 |
tb |
Unsalted butter; room temperature |
| 1 |
ts |
Orange zest; finely chopped |
| 1/4 |
ts |
Ground cinnamon |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla extract |
| 4 |
tb |
Unsalted butter; room temperature |
| 1 |
lg |
Egg |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1 |
|
Pinches salt |
| 1 |
tb |
Orange zest; finely chopped |
INSTRUCTIONS
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.
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