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Good morning!

It’s Saturday morning and we lazily awoke from a very restful sleep.  You know the kind where you wake up in the same position you know you fell asleep in?  I’m working on my second cup of Starbucks {love} and my children are playing Stack the States on the iPad.

It’s a quiet morning in our house and we all deserve a little slow-down after the first week of school and some very hectic carpool lines.  Throw in homework, several 3-hour baseball practices and you’ve got yourself one tired family.

It’s good to relax a little today.  Don’t you agree?

Because it’s Saturday and you too deserve a little time to relax, I wanted to share this amazing blueberry bread I made using a recipe from Meeshie’s Mom.

I consider my friend, Karen {the blogger behind Meeshie’s Mom} sort of a baking expert.  I know she will probably deny it, but she’s good.  Really good.

I got this recipe from her site and wanted to make it before fresh blueberries disappeared from my local grocer.

I know you’ve got most of what’s needed to make this delicious bread already.  Don’t have blueberries?  I’ll wait right here while you run down the street to get some?  Please, don’t hurry.

 Here’s a peek at some of what’s needed to get started.  The only other items you’ll need are all-purpose flour and baking soda.  You have those, right?

Begin with 2 cups of fresh blueberries and give them a rinse.  I usually pat them dry with a clean dish towel after rinsing.

I will be very sad when I can’t get fresh blueberries in the store any longer.  I’m already seeing the last of them at the farmer’s market.

In a large bowl, stir together 1 cup of orange juice with 2 eggs and 2 cups of granulated sugar.  

Boil 1/2 cup of water.  Add 4 tbsp of unsalted butter to the boiling water.  Stir until butter is melted.  Add the butter-water mixture to the orange juice-sugar mixture, mixing well.

Coat 2 cups of fresh blueberries with 2 tbsp of flour (taken from 4 cups).  Stir the blueberries so that the flour is evenly distributed throughout.

Whisk (or stir) together the remaining dry ingredients: 4 cups of flour, 2 tsp  baking powder, 1/2 tsp baking soda and 1/2 tsp salt.

Add the flour mixture to the wet ingredients.  Karen notes that the mixture will resemble the consistency of pancake batter.

Fold the coated blueberries into the batter, then pour into a greased loaf pan.

To make the topping, simply combine 4 tbsp of flour, 4 tbsp of sugar and 2 tsp of cinnamon.  Cut in 4 tbsp of chilled butter.  Dot the topping on top of the batter before baking in a preheated 325 degree oven for 1 hour.

Here is the loaf of blueberry bread I pulled from the oven.  We could hardly wait for this to cool a bit so we could slice into it.  Karen suggests letting it cool for 10 minutes before removing it from the loaf pan.

Of course, we had to sit outside in a shady spot with slices of this still warm-from-the-oven bread and large glasses of cold milk.

Blueberry Bread

To visit Karen and see her original post, click here.


2 C Blueberries
1/2 C Boiling Water
4 T Butter
1 C Orange Juice
2 Eggs, beaten
2 C Sugar
4 C Flour, divided
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
4 T Flour
4 T Sugar
2 t Cinnamon
4 T Butter, chilled


Place the boiling water in a bowl and add the butter, stirring until melted.  In a large bowl, add the orange juice, eggs, and sugar, mix will.  Add the water/butter mixture.  Coat the blueberries with 2 T of the flour.  In a medium bowl, combine the remaining flour, baking powder, baking soda and salt.  Stir the flour mixture  into the wet.  Mix until combined, the batter will resemble the consistency of pancake batter.  Fold in the coated blueberries and pour into a greased bread pan.

For the topping, combine the sugar, flour and cinnamon.  Cut the butter into small pieces and cut into the flour mixture until crumbly.  Sprinkle on top of the blueberry batter.  Bake in a preheated 325 degrees oven for an hour.  Cool for 10 minutes before removing from the pan.

Kitchen Note: My loaf pan did not accommodate all of the batter, so I greased two small loaf pans and baked those as well.  I was able to pass those along to neighbors!