This month I was assigned
Secrets from the Cookie Princess as my Secret Recipe Club match and let me tell you, it was hard! Colleen has so many amazing sounding recipes to choose from, so it took a lot of browsing before I decided to make her Blueberry Bread. If you have read this blog for long then you already know that I love breakfast, especially muffins and breads. I made a few adjustments to the recipe to fit my cravings – yes I am still battling the oat obsession. Let me just say this bread turned out delicious. This is truly an amazing quick bread; bursting with blueberries and topped with a delicious oat crumble. You really must try it, enjoy and happy baking!
If you want more information about SRC or are interested in joining click
here.
Also don't forget you still have time to enter the
Gift Card Galore Giveaway – you could win $400 in gift cards: $200 Amazon.com, $100 Target, $50 Starbucks and $50 Panera Bread. I'm still sad I can't win this contest, but you sure can so I hope you'll enter.
Ingredients:
for the bread:
1 1/2 c flour
1/2 c oats,
I used old fashioned
3/4 c sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 c orange juice
1/4 water, hot
1 egg, beaten
2 Tbs butter, melted
1 tsp vanilla
1 c blueberries,
I used frozen
for the streusel topping:
1/2 c brown sugar
1/4 c flour
1/4 c oats,
I used old fashioned
2 Tbs butter, diced
1/4 tsp cinnamon
Directions:
Preheat your oven to 350º and prepare a large loaf pan or a 8 well mini loaf pan with baking spray, note if making minis - you only need 6 of the wells prepared. In a large mixing bowl stir together the dry ingredients and set aside. In a small mixing bowl whisk together the orange juice, water, egg, butter and vanilla. Add the wet ingredients to the dry and stir until it just comes together, fold in the blueberries and spoon the batter into the prepared baking pan. In a small mixing bowl combine the crumble topping ingredients and mix with a fork or your fingers until a crumbly sand-like texture is achieved. Sprinkle the crumble mixture generously over the top of the bread batter and bake. For a large loaf bake 55-65 minutes, for mini loaves bake for 26-28 minutes – until a tester comes out clean. Remove carefully from the oven and cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.
Yields 1 large loaf or 6 mini loaves
Recipe adapted from Blueberry Bread by Secrets from the Cookie Princess
