Lunch: Blueberry Orange Juice Bread

This week I’m sharing one of my favorite bread recipes in the hope that it offers a slice of homemade comfort as the nation recovers from the impact of Hurricane Irene. Luckily for us Manhattanites, the hurricane-turned-tropical storm was more full of hyp

Ingredients

1 egg
1 cup sugar
2 Tablespoons vegetable oil
2/3 cup orange juice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 cup blueberries, rinsed and patted dry

Instructions

Preheat the oven to 350 ºF and grease and flour a 9-inch loaf pan.
Combine the egg, sugar, oil and orange juice in the bowl of a stand mixer fitted with the paddle attachment and beat it just until the ingredients are combined.
Beat in the baking powder, baking soda and salt, then add the flour in two increments and continue mixing just until incorporated.
Use a spatula to carefully fold in the blueberries.
Pour the mixture into the prepared loaf pan and bake it for 1 hour, or until a toothpick inserted comes out clean.
Cool the bread in the pan for 10 minutes, then remove it from the pan and allow it to continue cooling on a rack before slicing and serving.

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