Blueberry orange loaf is an easy-to-make citrusy orange quick bread filled with blueberries and drizzled with a sweet orange glaze.
Blueberry Orange Quick Loaf
Do you know the history of blueberries, one of the most popular fruits to bake with (like with this blueberry orange loaf)? The blueberry was actually discovered when the U.S. was settled and these berries are grown all across the country. The blueberries that are grown here in the Midwest are specifically in the northern Midwestern states and the blueberry season starts in late spring, through summer and into to the early fall. Not only are blueberries eaten fresh, they can be frozen or dried for later use and are frequently used in preserves like jellies and jams.
Blueberry and orange have been a classic favor combination for many baked goods, even beyond this recipe for blueberry orange loaf. When blueberries are combined with citrus fruits, it tends to enhance their taste; that is why so many blueberry recipes include citrus fruits. Doing a quick search in my vintage cookbook collection, there are many recipes for blueberries paired with citrus fruits, including cakes, muffins, breads, pancakes and even cookies.
About this Recipe
This recipe was adapted from one of my vintage cookbooks dating to the 1970’s. It’s simple to make and is bursting with citrusy orange and blueberry flavors. The best part is the citrusy orange glaze that is drizzled over the cooled loaf. Read more below about making this blueberry orange loaf (including storage tips!)
To make this bread, the dry ingredients of flour, baking soda, baking powder and salt are sifted together. Then, granulated sugar, a beaten egg, canola oil, orange juice and orange zest are combined in a separate bowl; the dry ingredients are then mixed into the wet ingredients until just mixed. Fresh or frozen blueberries are then folded into the batter, and then the batter is poured into a loaf pan and baked for one hour. After the loaf has cooled completely, the loaf is glazed with a powdered sugar, orange juice and orange zest glaze. After the glaze has set, the loaf can be sliced and served.
Tips for Blueberry Orange Loaf
- Freshly squeezed orange juice works best for this recipe
- Store in airtight container for up to 72 hours
- Bread freezes well unglazed and sealed in an airtight container for up to 3 months
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Want other quick bread recipes?
Blueberry Orange Loaf
Equipment
- 8 ½” x 4 ½” loaf pan
- parchment paper
- mixing bowls of various sizes
Ingredients
For the quick bread
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 large egg beaten
- 3 Tablespoons canola oil
- 2/3 cup orange juice
- 2 teaspoons fresh orange zest
- 1 1/3 cup fresh or frozen blueberries
For the glaze
- 1 ¼ cup powdered sugar
- 2-3 Tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- Cut a piece of parchment paper to size of loaf pan, place in bottom of loaf and grease pan well.
- In a medium sized mixing bowl, sift or whisk the 2 cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt.
- In a separate mixing bowl, combine the 1 cup granulated sugar, 1 large egg, c3 Tablespoons canola oil, 2/3 cup orange juice and 2 teaspoons fresh orange zest.
- Gently fold the dry ingredients into the wet ingredients and mix only until just combined. Fold in 1 1/3 cup fresh or frozen blueberries.
- Pour batter into the prepared loaf pan. Bake at 350°F° for one hour, or until a toothpick inserted in the center of the loaf comes out clean.
- Allow loaf to cool in pan 10-15 minutes before turning out onto a wire rack to cool completely; remove parchment paper from bottom of loaf when cool.
- Combine all ingredients for glaze (1 ¼ cup powdered sugar, 2-3 Tablespoons orange juice,½ teaspoon orange zest) and drizzle on top of loaf; allow glaze to set before slicing.
Notes
- Store in airtight container for up to 72 hours
- Bread freezes well unglazed and sealed in an airtight container for up to 3 months