Blueberry Orange Loaf and My 3rd Blogiversary!

Now is the time to bake with blueberries, at least here in Virginia! I made this a few weeks back and it was delicious. Just the right combination of flavors. Great for breakfast, a snack or dessert. I found this over at Taste and Tell blog. They adapted it from Better Homes and Gardens New Baking Book.

I'm keeping my fingers crossed that the weather stays nice and warm over the weekend. We are going to the beach and I can't wait. There's nothing like watching and swimming in the ocean, as long as it's not too rough.

Another note here: Tomorrow is my blogs 3rd Blogiversary!!! I can't believe I have been doing this 3 years already! I still enjoy it and it's definitely become a part of my life. Whenever I cook or bake anything, I'm always thinking "should I post this?" Rarely do I ever cook or bake when my blog does not come to mind!

Hope everyone has a great weekend and the weather stays warm and sunny!

1 cup fresh or frozen blueberries

1 tablespoon all-purpose flour

zest of one orange

3 cups all -purpose flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 beaten egg

1 1/3 cups milk

1/4 cup fresh orange juice

1/4 cup cooking oil (I used olive oil)

1 teaspoon vanilla

Grease bottom and 1/2 inch up sides of one 9x5x3" loaf pan; set aside.

In a small mixing bowl combine blueberries, the 1 tablespoon flour and orange peel. Toss lightly to mix. Set aside.

In a large mixing bowl combine 3 cups flour, sugar, baking powder, baking soda and salt. make a well in the center of dry mixture; set aside.

In a medium mixing bowl combine the egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberry mixture.

Spoon batter into prepared pan. Bake in a 350 degree F oven about 1 hour or until toothpick inserted near center comes out clean. If necessary, cover with foil for the last 10-15 minutes of baking to prevent overbrowning. Cool in pan on wire rack for 10 minutes. Remove from pan and cool thoroughly on wire rack. Wrap and store overnight before slicing.