Blueberries and currants tint this Irish soda bread with a beautiful blue color. The recipe is from The Unofficial Yellowstone Cookbook by Jackie Alpers.
Blueberries and currants tint this Irish soda bread with a beautiful blue color.
Ingredients
- 3 cups all purpose flour
- ¼ cup sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 3 tbsp melted butter
- 1 cup buttermilk
- ½ cup frozen blueberries defrosted, with juice
- ⅓ cup dried currants
Instructions
- Preheat the oven to 375 degrees F. Lightly grease an 8-inch cast iron skillet with butter.
- Smash the blueberries with the back of a spoon or a meat mallet to extract as much juice as possible. Set aside.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Make a well in the middle of the mixture and add buttermilk and melted butter and the smashed blueberries and their juice and currents mix with a rubber spatula. When the dough becomes too still to stir with a spatula, turn it out onto a floured surface and knead with floured hands for a minute, and form into a ball.
- Place the dough ball in the middle of the buttered 9-inch cast iron skillet. (It will not reach the edges of the pan.) Cut a ½-inch deep X in the middle of the top of the dough ball using a sharp knife.
- Bake for 40 to 50 minutes, until a wooden skewer inserted in the center comes out clean. Transfer to a wire rack and let cool for at least 10 minutes before serving.
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