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Blueberry Orange Quick Bread

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 1 (8 x 4-inch) loaf
Here's a recipe you can prepare all year round, using either fresh or frozen blueberries. Serve this lovely tasting quick bread at breakfast, brunch or just as a snack.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon grated orange zest
1/4 cup boiling water
1 tablespoon butter, cut up
1 egg, slightly beaten
1 cup granulated sugar
1/2 cup orange juice
1 cup fresh or frozen blueberries* (see note below)

1. Preheat oven to 350 degrees F/180 degrees C. Grease bottom and 1/2 inch up sides of an 8 x 4 x 2-inch loaf pan; set aside.

2. In a large bowl, combine flour, baking powder, salt baking soda and orange zest. Make a well in center of flour mixture; set aside. In a small bowl, stir together boiling water and butter until butter is melted.

3. In a medium bowl, combine egg, sugar, and orange juice. Stir in butter mixture. Add egg mixture to flour mixture, stirring just until moistened. Fold in blueberries. Spoon batter into prepared pan.

4. Bake in preheated oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack. Wrap in foil and store overnight for easier slicing.

Makes 1 (8 x 4-inch) loaf.

If using frozen blueberries, do not take out of freezer until just before adding to prevent them from bleeding into the batter. Gently fold blueberries into the batter just until evenly distributed. If desired, you may also lightly coat the frozen blueberries in flour which helps prevents them from "bleeding".

Date: July 25, 2007


Reviewer: Kelly
Very delicious! I used the mini loaf pans and baked at 350 for 45 minutes. A very sweet and yummy bread perfect for breakfast or whenever.


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