Blueberry Brunch Loaf Recipe

4.5 1 2
Blueberry Brunch Loaf Recipe
Blueberry Brunch Loaf Recipe photo by Taste of Home
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Blueberry Brunch Loaf Recipe

Read Reviews
4.5 1 2
Publisher Photo
I like to make special breakfasts on the weekend for my husband and children. This recipe's sweet frosting really makes the already delicious blueberry bread even tastier. —Jean Nietert, Claremont, South Dakota
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon grated orange peel
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons butter, softened
  • 1/2 teaspoon grated orange peel
  • 1 to 1-1/2 tablespoons whole milk

Directions

In a bowl, cream butter and brown sugar. Stir in egg and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9x5-in. loaf pan.
Bake at 350° for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
For glaze, combine sugar, butter and orange peel. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread. Yield: 1 loaf.
Originally published as Blueberry Brunch Loaf in Cookin' Up Country Breakfasts Cookbook 1994, p65

Nutritional Facts

1 slice: 164 calories, 4g fat (2g saturated fat), 23mg cholesterol, 195mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon grated orange peel
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons butter, softened
  • 1/2 teaspoon grated orange peel
  • 1 to 1-1/2 tablespoons whole milk
  1. In a bowl, cream butter and brown sugar. Stir in egg and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9x5-in. loaf pan.
  2. Bake at 350° for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
  3. For glaze, combine sugar, butter and orange peel. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread. Yield: 1 loaf.
Originally published as Blueberry Brunch Loaf in Cookin' Up Country Breakfasts Cookbook 1994, p65

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MY REVIEW
wingsnutoo User ID: 2053266 260359
Reviewed Jan. 27, 2017

"I followed the recipe almost exactly except I dusted the blueberries with the flour before I added the flour to keep the blueberries from not sinking to the bottom of the loaf. Also, If you are using frozen blueberries do not thaw them first as this will discolor the entire loaf. The taste was pleasant with the addition of the orange and different as so many other recipes use lemon. Overall this was a good tea bread and I will make it again."

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