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Blueberry Orange Bread

"Plump ripe blueberries and orange juice bring a refreshing and fruity flavor to this special golden loaf," writes Donna Smith of Victor, New York.
  • Total Time
    Prep: 10 min. Bake: 65 min. + cooling
  • Makes
    1 loaf


  • 2 cups all-purpose 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


  • In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan.
  • Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts
1 slice: 130 calories, 2g fat (1g saturated fat), 17mg cholesterol, 157mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 2g protein.

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Average Rating:
  • wendy
    Sep 1, 2020

    Very good bread. Extremely easy to make, no mixer needed, no need to bring your eggs or butter to room temperature. And it tastes sooo good. Will make again. Oh, threw a few handfuls of walnuts in it also, I like my bread with a little crunch.

  • buffetfan
    May 13, 2019

    This recipe is SO good and such a nice change from a blueberry lemon flavor combination. I mixed everything with a rubber spatula rather than break out the mixer. I used berries we had picked and frozen and they were perfect. Do not thaw them or they will bleed into the batter. I sprinkled a bit of sugar on top and it got a nice crunch. Perfect with coffee or tea. Will definitely be making this again.

  • JoDa3
    May 29, 2016

    Actually, 10 stars. I suspected this would be good reading the recipe, but I couldn't have predicted just *how* good. I did adjust the recipe slightly to preferences and ingredient availability (I added 1 tbsp of fresh lemon juice and only used 1 tbsp of orange zest since I tend to find zest too bitter, but wanted to approximate the sourness without the bitterness...and I only had enough orange zest to do just over 1 tbsp since I was using large, especially juicy oranges), but, with that slight adjustment, this was a KNOCK IT OUT OF THE PARK win. I brought some in to work, and everyone who took a taste either asked for the recipe or came back for more. I posted the end result on Facebook, and 3 friends have made it with my modification (1 tbsp of orange zest and 1 tbsp of lemon juice instead of 2 tbsp of orange zest), and all have posted something along the lines of "if this is the last thing I eat, I will die happy."Recipe is pretty easy and quick except for zesting the oranges. Zesting the oranges isn't terrible, but does take a few minutes, some effort, and some specialty equipment (either a microplane or a cheese grater with a "fine" side).

  • TheDix
    Jun 14, 2014

    Took this to a Prayer Breakfast this morning and brought home an empty plate. Very good. Used a little orange flavoring since I had no grated orange peel. Loved that there was only 2 tb. of butter--we don't need a lot of fat.

  • BBagins
    Jul 3, 2011

    This is a delicious semi-moist bread. I took two of them to my Sunday School class this morning and it was almost all gone at the end. I was glad there were a couple pieces left for my family, who promptly gobbled up the rest!

  • andrewsprincess
    Aug 7, 2010

    I was wondering if anyone has tried this yet, if so is it a dry or moist bread, I'd think it'd be moist but was wondering just the same

  • lisannexn
    Aug 7, 2010

    My family and I love this recipe and make it a few times a year. Tastes like summer!