Total TimePrep: 10 min. Bake: 1 hour + cooling
Makes1 loaf (16 slices)
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 2/3 cup orange juice
- 2 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
- In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter.
- Pour into a greased 8x4-in. loaf pan. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 slice: 124 calories, 2g fat (1g saturated fat), 17mg cholesterol, 137mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 2g protein.
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Aug 22, 2015
Followed the instructions exactly (lemonaid instead of orange juice)and had to bake it 10 extra minutes. The center was STILL gooey.Usually you can trust taste of home recipe but it is not always the cas.I'm very disappointed.
Jul 28, 2014
Quick, easy and makes great muffins, too.
Sep 2, 2013
Very easy to make and delicious!
Jul 27, 2013
Making right now and house smell so good.Can wait for my daughter come for breakfast.It was easy to make and I had no problems
Feb 26, 2013
This was delicious! I had no problem with the bread being dry. The only thing I added was about 2 teaspoons orange zest to a triple batch. I will make this again!
Jan 30, 2013
I too found the batter to be very thick. I thought I may have done something wrong. Then, I read the other reviews and saw it was the same for most. When I pulled it out of the oven, just by looking at it I knew it would be dry. I tried it after it cooled. It was dry. BUT, the next morning, I warmed a slice up and put some margarine on it. It was yummy! I will make this again, but I think will try to add apple sauce as well.
Nov 19, 2012
Oh, and I also added a couple of dashes of cinnamon. I like a little cinnamon with blueberries!
Nov 19, 2012
To the inexperienced baker who found this dry, it was not your fault. I was concerned with the texture because the batter was very thick (unlike other quick breads I've made), and the blueberries didn't easily fold in. I used frozen small maine wild blueberries. The first batch was dry. I liked the flavor though b/c it was full of blueberries and not too sweet. Because I was bringing it to a pot luck, I made a second batch. To this batch, I added a single serving of plain applesauce or approx. 1/2 cup, (no sugar, no flavoring) and reduced the 2TBSP of flour to toss the blueberries in to 1 TBSP. I added to the cooktime, 70 mins and it came out very moist and lovely! No additional fat and still chock full of blueberry yuminess! I would definitely make this again, following the edits I made.
Aug 12, 2012
This is gread blueberry bread. Not too sweet and it has great blueberry flavor. I added a teaspoon of grated orange peel along with the orange juice and that adds a little "zing" to the flavor. I make this recipe as three mini loaves (baking for 30 minutes or until a toothpick comes out clean) and then freeze two for later. This bread stays fresh in an airtight container for several days at room temperature so it is great for mailing as a gift or a "care" package to a college student.
Jul 27, 2011
Positively addictive!This little loaf was so simple to make and looked so plain coming out of the oven, I thought I might have to dress it up with a bit of glaze. I'm so glad I did not. It is perfect as is! It doesn't need a thing--except, maybe a big hot cup of coffee and a cool morning breeze coming through the kitchen window before you start your day!