Homemade Blueberry Orange Bread

If you like this recipe, please share!

Homemade blueberry orange bread goes nicely with coffee or tea in the morning. Take a slice to work for a mid-day snack as well. 

I always love keeping a quick bread on my counter. They are the perfect snack, go well with coffee in the morning, or after dinner when you want a little something sweet, but not too sweet. It goes well with milk, coffee or hot tea. 

Quick breads such as this homemade blueberry orange bread or my Mom’s banana bread make a nice accompaniment to a lunch salad. I often make quick breads to give new neighbors or to bring as hostess gifts when invited by friends or family.

This bread gets it subtle orange flavor from orange juice and zest. You can use store bought or fresh juice. I used fresh since I had an orange for the zest. When ever I make blueberry muffins I sprinkle sugar on top. It’s something my Mom always did. Though I didn’t add it to the recipe, I did add it to the top of this bread.

I came across this delicious bread while looking for recipes to make for our school’s faculty and staff at the end of the year. I like to take a tray of goodies in to thank them for a great year. I don’t want everything to be chocolate or sweet so I try to make a variety. Having just picked blueberries this homemade blueberry orange bread was ideal. 

Homemade Blueberry Orange Bread

Yield: 8 - 10 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Print

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup orange juice
• 1/3 cup water
• 2 tablespoons butter, melted
• 2 tablespoons grated orange zest
• 3/4 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients, stirring just until combined. Gently fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan.
3. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes then remove from pan to a wire rack.

Notes

Adapted from Taste of Home

Thank you Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.

Blueberry Week Recipes Breakfast

• Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
• Blueberry Orange Bread by Family Around the Table
• Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
• Glazed Blueberry Banana Coconut Bread by Jolene’s Recipe Journal

Drinks & Appetizers

• Blueberry Peach Lemonade by Hezzi-D’s Books and Cooks
• Blueberry Lime Margaritas by The Baking Fairy

Dinner

• Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor’s Adventures

Dessert

• • Blueberry Galette by Caroline’s Cooking
  • Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
  • Blueberry Crumb Bars by Sweet Beginnings
  • Peachy Blueberry Hand Pies by The Freshman Cook
  • Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie