Blueberry Brunch Loaf
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Blueberries||1 Cup (16 tbs) (Fresh / Frozen)|
|Confectionery sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Teaspoon, softened|
|Grated orange peel||1⁄2 Teaspoon|
|Milk||1 1⁄2 Tablespoon|
In a mixing bowl, cream butter and brown sugar.
Stir in egg and orange peel.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition.
Fold in blueberries.
Pour into a greased 9-in.x 5-in.x 3-in.loaf pan.
Bake at 350° for 50-55 minutes or until bread tests done.
Cool in pan 10 minutes before removing to a wire rack.
For glaze, combine sugar, butter and orange peel.
Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.