Blueberry Orange Bread Recipe

Today I’m sharing a delicious blueberry orange bread recipe that is so easy to make from scratch. The bread is moist with just a hint of orange flavor to compliment all those juicy blueberries. Perfect for a quick breakfast or snack.

Homegrown Blueberries

If you have been followed me for a while, you know how I love my blueberries. We have ten blueberry bushes in our backyard including some in large pots on the patio. I gotta tell you, there’s nothing better than picking and eating fresh blueberries, one right after another.

We had a bumper crop last summer, and I’m still trying to use up the blueberries we have in the freezer. What a terrible problem to have I know LOL! Hopefully we will have a good crop this year too, and have plenty for the grand littles to pick.

Here’s a few more recipes you may want to try.

• Blueberry Crisp Recipe
• Mini Blueberry Gallette Recipe
• Blueberry Lemon Sorbet Recipe
• Basic Blueberry Muffin Recipe
• Mini Mixed Berry Cobbler

Along with the bread recipe, I’m including an optional orange glaze recipe. This blueberry bread is delicious all on its own, however adding just a little bit of glaze enhances that orange flavor and makes a pretty presentation.

Blueberry Orange Bread Recipe

• 2 cup all purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tso salt
• 1 tsp fresh orange zest
• 2 large eggs
• 1/2 cup milk (whole or 2%)
• 1/2 butter melted
• 3/4 cup fresh or frozen blueberries

Recipe Instructions

• Preheat oven to 350°F. Prepare 8×4 inch loaf pan with baking spray or line with parchment paper cut to size.
• In a large mixing bowl combine the flour, sugar, baking powder, and fresh orange zest.
• In a small bowl beat eggs then add milk and melted butter (that has cooled a little).
• Add egg mixture to flour and stir until just combined. Gently fold in blueberries. Batter will be very thick.
• Spoon batter into the loaf pan and tap on the counter to remove any air bubbles.

• Bake in preheated oven 60 to 70 minutes.
• Remove from oven to a wire cooling rack. Let stand for about 10 minutes, then remove from pan and discard the parchment paper. Cool completely on the wire rack before slicing or adding the orange glaze.

Orange Glaze (optional)

• 1 cup of powdered sugar
• 3 to 4 tbs fresh squeezed orange juice

Combine powdered sugar and orange juice and stir until creamy. I like my glaze on the thin side so I can drizzle with a spoon or a whisk. Most of the time I only use about half of the glaze.

Recipe Notes

When using frozen blueberries for this recipe, do not allow them to thaw before adding to the batter. In addition, be sure to gently fold the blueberries, so you don’t have purple streaks through the batter.

For gluten-free bread choose a good quality gluten-free baking flour.

This recipe can also be dairy free, by using a substitute such as oat milk, and a plant based buttery spread.

By the way, my favorite part of making bread is when I lift the loaf out of the pan with the parchment paper. It’s so easy to remove, and always comes out perfect! 😉

Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with my favorite seasonal recipes!

Thank you so much for visiting today. I hope you will enjoy my blueberry orange bread recipe, and savor that fresh bread aroma in your kitchen too.

Cheers!

BLUEBERRY ORANGE BREAD RECIPE

Blueberry orange bread is moist with just a hint of orange flavor to compliment all those juicy blueberries. Perfect for a quick breakfast or snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Snack

Servings 1 loaf

Ingredients

  

• 2 cup all purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tso salt
• 1 tsp fresh orange zest
• 2 large eggs
• 1/2 cup milk whole or 2%
• 1/2 butter melted
• 3/4 cup fresh or frozen blueberries

Instructions

 

• RECIPE INSTRUCTIONS
• Preheat oven to 350°F. Prepare 8x4 inch loaf pan with baking spray or line with parchment paper cut to size.
• In a large mixing bowl combine the flour, sugar, baking powder, and fresh orange zest.
• In a small bowl beat eggs then add milk and melted butter (that has cooled a little).
• Add egg mixture to flour and stir until just combined. Gently fold in blueberries. Batter will be very thick.
• Spoon batter into the loaf pan and tap on the counter to remove any air bubbles.
• Bake in preheated oven 60 to 70 minutes.
• Remove from oven to a wire cooling rack. Let stand for about 10 minutes, then remove from pan and discard the parchment paper. Cool completely on the wire rack before slicing or adding the orange glaze.

Notes

OPTIONAL ORANGE GLAZE

1 cup of powdered sugar
3 to 4 tbs fresh squeezed orange juice

Combine powdered sugar and orange juice and stir until creamy. I like my glaze thin enough to drizzle with a spoon or a whisk, and most of the time use only half of the glaze.

RECIPE NOTES

When using frozen blueberries for this recipe, do not allow them to thaw before adding to the batter. In addition, be sure to gently fold the blueberries, so you don't have purple streaks through the batter.

For gluten-free bread choose a good quality gluten-free baking flour.

This recipe can also be dairy free, by using a substitute such as oat milk and a plant based buttery spread.

Keyword Blueberry Bread

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