Blueberry Orange Bread
Brighten your day with this irresistibly moist and flavorful Blueberry Orange Bread! Bursting with juicy blueberries and infused with the vibrant zest and freshly squeezed juice of oranges, this quick bread is a delightful balance of sweet and citrusy flavors. Perfect for breakfast, brunch, or an afternoon treat, this recipe combines a tender crumb with a hint of vanilla for a comforting homemade touch. Plus, a clever trick of tossing the blueberries in flour ensures an even distribution throughout the loaf. With simple pantry staples and just 15 minutes of prep time, this easy-to-make bread bakes to golden perfection in under an hour. Serve it warm with a glaze, a pat of butter, or enjoy it as-is—this recipe will soon become a household favorite! Keywords: blueberry orange bread, quick bread, citrus bread recipe, blueberry loaf, orange zest bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (melted and cooled)
- 0.75 cup milk
- 2 large eggs
- 1 tablespoon orange zest
- 0.25 cup orange juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1.5 cups blueberries (fresh or frozen, if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating the blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, sugar, baking powder, and salt until well combined. Set aside.
In a separate medium bowl, whisk together the melted butter, milk, eggs, orange zest, orange juice, and vanilla extract until smooth and homogenous.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Do not overmix; the batter should be a bit lumpy.
In a small bowl, toss the blueberries with the 1 tablespoon of flour to coat them. This prevents them from sinking to the bottom of the bread during baking.
Fold the floured blueberries gently into the batter, being careful not to mash them.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs (but not wet batter).
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve the blueberry orange bread as-is or with a light glaze or butter, and enjoy!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 23.7 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
