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Makes:
12 servingsFreezes:
excellentPrep Time:
15 minutesBaking Time:
75 minutes
Ingredients :
1/2 cup125 mLbutter, softened
1 cup250 mLsugar
2eggs
2 tsp10 mLvanilla extract
2 ¼ cups550 mLRobin Hood® Best for Cake and Pastry Flour
2 tsp10 mLbaking powder
1/2 tsp2 mLsalt
2 tbsp30 mLgrated orange zest
2 tbsp30 mLorange juice
½ cup125 mLCarnation® Evaporated Milk, Regular, 2% or Fat Free
2 cups500 mLblueberries
Directions :
1 : Preheat oven to 350°F (160°C). Line an 8.5” x 4.5” (1.5 L) loaf pan with parchment paper.
2 : Cream butter and sugar in large bowl of electric mixer. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and orange zest. Add to creamed mixture alternately with milk and orange juice, stirring after each addition. Fold in blueberries. Transfer to prepared pan.
3 : Bake in preheated oven, 70 to 75 minutes or until golden.
Tip(s)
Use 2 cups (500 mL) of Robin Hood® All Purpose Flour in place of Cake and Pastry Flour.
Turn this recipe into muffins: simply divide batter into 12 paper lined muffin tins and bake 30 minutes.
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