My 94th experiment: Blueberry bread

I got a pound of frozen wild blueberries from Trader Joe's. Eventually I find a way to use it up after consulting Bernard Clayton's blueberry-pecan bread.

Recipe: Blueberry bread (2 small loaves)

Ingredients:
- 2 cups KAF all-purpose flour
- 1+1/2 tp baking powder
- 1/2 tp baking soda
- 1/2 tp kosher salt
- 3/4 cup orange juice (bottled)
- 1+1/2 TB sugar
- 3 TB melted butter
- 1 egg
- 2 cups frozen wild blueberries

Procedure:
1. Soak frozen wild blueberries in warm water for a minute. Drain and shake dry.
2. Sieve together flour, baking powder, baking soda, salt and sugar in a large bowl.
3. Add thawed blueberries and 1/2 cup orange juice. Add egg and melted butter. Mix.
4. If mixture is not moist enough after mixing, add about 1/4 cup more of orange juice.
5. Grease two small loaf pans.
6. Spoon batter into pan. Flatten top with oiled fingers.
7. Preheat oven to 350F. Bake for 30-40 minutes.


Results:
5:32pm, dry ingredients sieved together, berries thawed, 1/2 cup orange juice:

5:34pm, adding 1 egg:

5:36pm, adding 3 TB melted butter:

5:37pm, adding 1/4 cup more of orange juice:

5:46pm, top of batter in pan:

5:46pm, height of batter in pan:

5:51pm, to bake at 350F:

6:12pm, loaves baked 20 minutes:

6:22pm, loaves baked 30 minutes, internal temperature 160F:

6:22pm, thermometers coming off almost clean:

6:23pm, loaves resumed baking covered:

6:34pm, loaves baked 40 minutes, internal temperature 180F:

6:34pm, crown of loaves in pan:

6:34pm, thermometer coming out clean:

6:35pm, height of loaves in pan:

6:36pm, top of a loaf:

6:52pm, heels of loaves:

6:53pm, bottom of a loaf:

8:52pm, interior of a loaf:

8:52pm, a bite:

Observations:
1. This experiment is just nice in taste. Not too sweet, only very mildly sweet.
2. The crust is rather soft and easy to tear when being sliced.