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Slay Thanksgiving With a Gay Chef's Blueberry Hazlenut Bread Recipe


Pastry chef Zac Young shares his mother's recipe for wild Maine blueberry and hazelnut bread.

"Every Thanksgiving, my grandmother would make a cranberry walnut bread, kind of like a cross between a muffin and a pound cake," acclaimed pastry chef Zac Young says.

"In an homage to her and our home state, I've updated her original recipe to include wild Maine blueberries and toasty hazelnuts. I love to griddle a slice of this with butter and top it with vanilla ice cream."


Yield: One Loaf
Active Time: 15 minutes.
Total Time: 1 hour, 15 minutes

1 egg

1 cup sugar

1 cup orange juice

2 tablespoon butter (melted)

2 cup flour, sifted

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup wild Maine blueberries (fresh or frozen)

1/2 cup hazelnuts, chopped and toasted

1/4 cup raw sugar

In a large bowl, beat the egg and sugar. Add in the orange juice, followed by the melted butter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the two bowls together and stir to combine. Fold in blueberries and hazelnuts. Pour into a loaf pan sprayed with oil and sprinkle the raw sugar on top. Bake at 350deg for 60 minutes or until a toothpick comes out clean. Let cool completely before removing from pan and slicing.

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