Writer, Editor & Graphic Designer For Hire
I made Rye Bread yesterday and while Dave and I love it, Kai was disappointed. I guess he just doesn’t see the point of baking if there’s no fruit or chocolate chips involved! I promised him I’d make some sweet, fruity baking today.
I’ll tell you. This baking smells amazing. I didn’t have enough blueberries for my usual three loaves, and no lemon, so I made blueberry, cherry orange loaves instead. This looks to be one of those instances where, “Necessity is the mother of invention.” Baking always smells good, but this smells curl your toes good!
I thought of my Dad, while I was making them too. There’s no way he would make due with less berries, and he and Kai both love sharing their cherry ice cream. I could just picture them with their noses pressed up against the oven. I have a good feeling about this recipe, that it will be a regular at our house!
1 cup (226 grams) unsalted butter, room temperature
1 1\2 cups (300 grams) granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (240 ml) half and half cream
1 1/2 cups (195 grams) white bread flour
1 1/2 cups (195 grams) whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cardamon
1/2 teaspoon salt
Grated orange zest from one orange (2-3 tablespoons)
2 cups (240 ml) frozen or fresh blueberries
1 cup frozen dark cherries (quartered)
1\4 cup granulated sugar
2 tablespoons orange juice
– Put on your prettiest apron because you don’t want to blueberry and cherry juice on your clothes.
– Soften 1 cup (226 grams) unsalted butter in the microwave, if it isn’t at room temperature.
– Preheat oven to 350 degrees F (180 degrees C), and place the oven rack in the center of the oven, and a cake pan full of hot water on the rack below.
– Prepare 3 glass loaf pans (9 x 5 x 3 inch, 23 x 13 x 8 cm) by covering the bottom and sides with parchment paper.
– Place 4 eggs in a bowl of warm water to come to room temperature.
– Put the spatula attachment and shield on the stand mixer.
2. Beat 1 cup (226 grams) unsalted butter, until softened for about 1 minute on the second setting of the stand mixer, or with a hand mixer.
3. Add 1 1\2 cups (300 grams) granulated sugar and continue to beat on the second setting, until light and fluffy (3-5 minutes).
4. Add 4 eggs, one at a time, beating well after each addition on the second setting. Scrape down the sides of the bowl as needed.
5. Mix in 2 teaspoons pure vanilla extract and 1 cup (240 ml) half and half cream on the lowest setting.
6. In a batter bowl or large mixing bowl, using a rubber spatula, mix together: 1 1/2 cups white bread flour, 1 1/2 cups whole wheat flour, 2 teaspoons baking powder, 1 teaspoon ground cardamon, 1/2 teaspoon salt, and grated orange zest from 1 orange.
7. Add 2 cups (240 ml) frozen or fresh blueberries and 1 cup of quartered frozen dark cherries tossing them, using the rubber spatula, so they are coated with flour to prevent them from sinking to the bottom of loaf.
8. Add in the dry ingredients, mixing on low until just combined.
9. With a ladle, distribute the batter equally in the 3 loaf pans, smoothing the top with a rubber spatula or the back of the ladle.
10. Add more water to the cake pan on the bottom rack. Bake for about 55 to 65 minutes, until the bread is golden brown and a toothpick inserted in the center comes out clean or set the timer for 50 minutes and bake to an internal temperature of 200F.
11. When the loaves are done, remove them from oven and lift them out by the parchment paper, placing them on a wire rack with a plate underneath to catch any mess. Pierce the top of the hot loaves with a toothpick, and then brush the tops with the hot orange glaze.
12. Orange Glaze:
Put 1\4 cup granulated sugar in a glass, microwave-safe measuring cup. Stir in 2 tablespoons orange juice and microwave for about 20 seconds or just until the sugar has dissolved. Let loaves cool completely.