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
Ingredients
- 2 cup all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp fresh orange zest
- 2 large eggs
- 1/2 cup milk whole or 2%
- 1/2 cup 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.
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.
Servings: 1 loaf