Blueberry Orange Bread is a delightful, moist loaf with a burst of fresh blueberries and a hint of citrusy orange flavor. The sweetness of the blueberries pairs perfectly with the bright, zesty orange, making this bread a wonderful breakfast or snack. Here’s a simple recipe to make it:
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating the blueberries)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar:
- In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs and flavorings:
- Add the eggs, one at a time, mixing well after each addition. Stir in the orange juice, orange zest, and vanilla extract.
5. Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, or the bread may become dense.
6. Prepare the blueberries:
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent the berries from sinking to the bottom of the loaf during baking.
7. Fold in the blueberries:
- Gently fold the coated blueberries into the batter, being careful not to break them up.
8. Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
9. Cool and serve:
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips:
- Frozen blueberries: If you're using frozen blueberries, do not thaw them, as they can bleed and turn the batter blue.
- Orange glaze: For an extra burst of orange flavor, make a simple glaze by mixing 1/2 cup powdered sugar with 1-2 tablespoons orange juice and drizzling it over the cooled bread.
- Storage: This bread can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months.
This Blueberry Orange Bread is moist, fragrant, and perfect for breakfast, brunch, or as a delicious afternoon snack!