Mixing up a loaf of this Orange Blueberry Bread is so simple you’ll want to keep it on the regular rotation! Move aside, banana bread — this delicious quick bread is perfect for breakfast or snack-time.
- 1 cup fresh blueberries
- 3 cups plus 1 tablespoon all-purpose flour
- Zest of one orange
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 1/3 cup milk (I used 2%)
- 1/4 cup freshly squeezed orange juice
- 1/4 cup vegetable oil
Preheat the oven to 350ºF.
In a small bowl, combine the blueberries with 1 tablespoon of the flour and the orange zest. Toss lightly to combine.
In a large bowl, mix together the remaining 3 cups of flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mix.
In another bowl, or in a large liquid measuring cup, combine the egg, milk, orange juice and oil.
Pour the liquid into the well in the center of the dry mixture. Stir just until moistened. (Do not worry about making the batter smooth – there should be some lumps left.) Fold in the blueberry mixture.
Pour the batter into the prepared loaf pan. Bake in the preheated oven until a tester inserted in the center comes out clean, about 60 minutes. If the bread starts to get too brown, cover with a piece of foil during the last 10-15 minutes.
Cool the bread in the pan on a wire rack for 10 minutes, then remove from the pan and allow to cool completely.
Bread can be eaten once cooled, or for best results, wrap in plastic wrap and store overnight before serving.
adapted from Better Homes and Gardens New Baking Book
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Serving Size: 1 slice
- Calories: 208
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg