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Alma Blueberry Bread

Alma Blueberry Bread

Serves: 10 to 12

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1/2 cup fresh orange juice plus 1 teaspoon zest
1/4 cup water
2 tablespoons unsalted butter
1 cup sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh blueberries

1/4 cup fresh blueberries
1 tablespoon sugar
1 tablespoon fresh orange juice


To make the bread: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour a 9- by 5-inch loaf pan.

In a small saucepan, combine the orange juice, zest, water and butter. Place over medium heat, and heat the mixture, stirring, until the butter has melted.

In a large bowl, whisk together the sugar and egg until slightly thickened. Whisk in the orange juice mixture.

In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the flour mixture to the sugar mixture and stir until smooth. Fold in the blueberries. Transfer the batter to the prepared pan and bake until the top springs back when lightly pressed, 35 to 40 minutes. Let the bread cool in the pan while making the glaze.

To make the glaze: In a small bowl, lightly mash the blueberries to release some of their juices. Stir in the sugar and orange juice until smooth.

Run a knife around the edges of the loaf, and invert once and then again on a wire rack so that the loaf is right side up. Spoon the glaze over the warm loaf, let cool for 20 minutes, then slice and serve while still slightly warm.

About the recipe

This blueberry quick bread recipe is a summer tradition in Anne Byrn's house. It is perfect for summer breakfasts or baking as a gift. You can eat it warm slathered with butter or cold. You can tuck it in the freezer. It is the summer version of cranberry bread, quick and ready to show off summer blueberries and remind us of their story in the South.