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Blueberry Potato Loaf

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By Gremolata Kitchen


Serving Size:  2 Loaves

Class:    Easy (under 1 Hour)

This recipe comes from Diane Parks over at Parks Blueberries, quite possibly the capital of blueberries in the province of Ontario!  This is sweet yeast bread, the idea given to them in the form of baked loaves by the curators of the nearby Fairfield Museum.  Apparently it is a take on a Moravian Sugar Loaf.  They enjoyed a loaf after a day in the fields some twenty years ago, and have been searching to recreate it ever since.  Bingo!


1 Tablespoon of Yeast

¼ Cup Warm Water (110˚F)

2 Medium Potatoes

2 Cups Water

¾ Cup Lard

1 Cup Sugar

2 Eggs

2 Teaspoons of Salt

5 ½ Cups Flour

1 Tablespoon of Corn Oil

1 Cup of Blueberries

¼ Cup Brown Sugar

½ Teaspoon of Cinnamon


Stir yeast into warm water and rest.  Peel, dice, and cook potatoes in salted water; drain, reserving 1 cup of potato water.  Mash and reserve 1 cup of potatoes. 

Using a stand mixer, blend together the lard, sugar, eggs, and salt.  Blend in the potatoes, potato water, and yeast.  Switch to a dough hook.  Knead in the flour until a soft ball forms. 

Coat the dough and the inside of a deep bowl with corn oil, cover and allow to rise in a warm (110˚F), moist place for approximately one hour.  Grease two loaf pans.  Punch the dough down and knead in the blueberries. 

Separate into the two pans.  Sprinkle with a mixture of the brown sugar and cinnamon.  Let rise for 30 minutes to one hour. 

Heat oven to 400˚F.  Bake for 45-55 minutes or until golden and baked through.

Cook Smart Tip:

These loaves can be made with a variety of different fats if lard is not your choice.  They can also be used to make miniature loaves, a great gift idea or for serving weekend house guests.



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