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Triple Berry Bread

March 21, 2014

Triple Berry Bread

This is one of those weeks where all of the fresh berries I bought were sitting in the refrigerator pretty much untouched. To use them up before they passed their prime, I tossed blueberries, raspberries and blackberries into a simple batter and baked them into this delicious Triple Berry Bread. It has been the perfect after-school treat all week.


2 eggs

1 stick of butter, melted and cooled

½ cup milk

2 cups flour

¾ cup sugar

2 tsp baking powder

¼ cup ground flax

2 cups fresh berries, washed and dried (I used a mix of blueberries, raspberries and blackberries)

1 tsp vanilla

zest of half an orange

sugar + cinnamon (for dusting the top)

Preheat oven to 375°. Mix the butter, sugar, vanilla and eggs together. Slowly add the remaining ingredients, saving the berries for last. Pour batter into a loaf pan (or you can make muffins). Sprinkle some sugar and cinnamon on the top, then bake for about 45 minutes or until an inserted toothpick comes out clean. Cool on a wire rack before cutting.

Recipe adapted from this.

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