Blueberry-Nut Loaf Cake

Blueberry-Nut Loaf Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 168).

Blueberry season has arrived. They are abundant in our region. I have thought about going to one of the local farms where you can pick them yourself but they are readily available at grocery stores and farmer's markets. I purchased berries that were grown in Salem, Oregon and that had already been frozen. They were delicious!

Maida Heatter has several other blueberry cake recipes that I want to try.

1 1/4 cups fresh blueberries
2 cups sifted all-purpose flour
1/2 tsp salt
2/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
2 TBS unsalted butter, melted
3/4 cup orange juice
Grated zest of two large oranges
1 1/4 cups walnut pieces

Preheat the oven to 350. Butter a 10 1/2 x 4 x 3 inch or 9 x 5 x 3 inch loaf pan. Dust with fine bread crumbs.

Wash the berries and allow them to completely dry. When dry, toss the berries with one teaspoon of flour.

Sift together the remaining flour, salt, sugar, baking powder and baking soda. Set aside.

Beat the egg and mix in the orange juice and butter. On low speed, gradually add the sifted dry ingredients. Stir in the orange rind and the nuts.

Place 1/4 of the mixture in the pan. Fold the berries into the remaining batter. Place this mixture over the first layer and smooth the top.

Bake for 60-70 minutes, until a tester comes out clean. Let the cake cool in the pan for 10 minutes before carefully removing it from the pan. Allow it to cool completely on a wire rack.