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Blueberry Irish Soda Bread
4 cups all-purpose flour
3 Tbsp. granulated sugar
1 1/2 tsp baking soda
1 1/2 tsp sea salt
1 1/2 tsp cream of tartar
1 large orange, zested
3 Tbsp. salted butter, room temp
1/2 cup dried currants
1 1/2 cups fresh blueberries
1 3/4 cups buttermilk, plus 2 tbs for brushing dough before baking
Pinch of sea salt, before baking
Preheat oven to 375 degrees Fahrenheit.
Sift flour, sugar, baking soda, salt, and cream of tartar into a mixing bowl.
Using the paddle attachment on your mixer, mix on medium-low.
Add butter 1 tablespoon at a time until incorporated.
Add zest and currants, mix until well distributed (about 30 seconds).
Lastly, sprinkle in the fresh blueberries and let mix until well distributed (about 30 seconds - some will get squished, that's okay!)
Turn the dough out onto the counter and form into a 6"-8" round (dough will be lumpy and dense).
Brush the remaining 2 tablespoons of buttermilk on top of the dough and sprinkle the pinch of salt over the surface.
Place loaf into a 12" cast iron pan and score 3/4" cross on top with a pairing knife. If you do not have a cast iron you can bake on a sheet pan, the crust just won't be quite as crunchy.
Bake in the oven for about 40-45 minutes or until a toothpick comes out clean.
Serve warm with fresh jam, butter, or honey, and enjoy!
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