Orange Blueberry Bread
Yield: 2 loaves or 1 fluted Bundt® cake. Recipe can be halved to make just 1 loaf.
Preheat oven to 350-F.
- 2 sticks (1 cup / 8 oz.) butter, softened
- 2 cups sugar
- Minced, grated or microplaned zest of 2 oranges (approx 2 Tablespoons)
Cream together in a large bowl — stir together, incorporating some air until light and fluffy. Can do by hand or use a mixer.
- 4 eggs
Add one at a time to butter-sugar-zest mixture above, stirring well after each addition
In separate, smaller bowl combine:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
I don’t sift the flour, but stir these ingredients with a fork, to break-up lumps. I’m efficient like that — easier to wash a fork than a sifter. 🙂
Add half of the dry ingredients to the butter-sugar-zest-egg mixture. Stir only enough to combine. You don’t want to incorporate more air into the mixture at this point, as you will begin to develop the gluten-strands from the flour, which will result in a tough bread versus a tender one.
- 1 cup buttermilk (or 1/2 cup sour cream + 1/2 cup low fat milk; or 1 cup low fat milk; or 1 cup whey that you have leftover from making homemade Greek Yogurt from last week’s post; or any combination of these liquids. Adding something sour like sour cream or buttermilk or whey will give the bread another dimension of flavor. I like how sour helps balance out sweet … all about the balance in life!)
Stir half of the liquid into your batter. Stir only enough to combine.
Add other half of dry ingredients, stirring only enough to combine. Finish with other half of your liquid, stirring only enough to combine.
- 1/4 cup orange juice — squeeze the oranges you zested (above) or use store-bought juice
Stir into batter, and reserve the rest of the freshly squeezed juice for glaze (below).
- 2 cups frozen blueberries (or fresh). If using frozen, do not thaw — add frozen. I picked mine last summer and am VERY excited to get out and pick more in just a couple months!
Stir berries into batter.
Line 2 loaf pans with parchment paper (or grease and flour the pans, or grease and flour 1 Bundt® pan). Distribute batter into pan(s).
Bake in a 350-F oven for 60-70 minutes. Insert wooden toothpick or skewer to test for a moist crumb (versus liquid batter). Loaves should also be slightly browned and pulling away from edges of pan.
Allow to cool about 15 minutes before removing from pan(s).
While loaves are cooling, pour remaining juice from the 2 oranges you zested into a small pan. If using store-bought juice, add 1/2 cup juice to a small pan. Add 1 Tablespoon sugar. Simmer on low, until volume of liquid is reduced by half. You should have a lovely medium-thick syrup after about 10 minutes.
While loaves (or Bundt® cake) are still warm, brush with glaze. Slice and enjoy warm. Or later, once cooled. I betcha you guessed — these freeze and thaw beautifully, so make 2 loaves … one for now and one for another time.