Blueberry Orange Juice Bread

Blueberry Orange Juice Bread

This week I’m sharing one of my favorite bread recipes in the hope that it offers a slice of homemade comfort as the nation recovers from the impact of Hurricane Irene. Luckily for us Manhattanites, the hurricane-turned-tropical storm was more full of hype than harm, and I hope everyone was and continues to stay safe and dry.

This recipe has been in my family for more than 25 years. And now is the perfect time to introduce it into your breakfast routine, as early school mornings often require more than a bowl of cold cereal to get people moving. I’m baking up loaf after loaf to enjoy every last blueberry at its peak in the summer season. And if you can’t make it to the grocery store, then double-check your pantry because chances are that aside from the fresh berries, you already have every ingredient at your fingertips.

Blueberry Orange Juice Bread

Blueberry Orange Juice Bread

Yield: one 9-inch loaf

Prep Time: 15 min

Cook Time: 1 hour

Ingredients:

1 egg
1 cup sugar
2 Tablespoons vegetable oil
2/3 cup orange juice
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
1 cup blueberries, rinsed and patted dry

Directions:

Preheat the oven to 350ºF and grease and flour a 9-inch loaf pan.

Combine the egg, sugar, oil and orange juice in the bowl of a stand mixer fitted with the paddle attachment and beat it just until the ingredients are combined.

Beat in the baking powder, baking soda and salt, then add the flour in two increments and continue mixing just until incorporated.

Use a spatula to carefully fold in the blueberries.

Pour the mixture into the prepared loaf pan and bake it for 1 hour, or until a toothpick inserted comes out clean.

Cool the bread in the pan for 10 minutes, then remove it from the pan and allow it to continue cooling on a rack before slicing and serving.

      

20 Responses to “Blueberry Orange Juice Bread”

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    1
    Laurie@TheBakingBookworm — August 31, 2011 at 1:45 pm

    I love using ‘tried & true’ family favourite recipes. This recipe is very similar to one of my all-time favs Cranberry Orange Bread. I’m currently baking some banana bread but will definitely give this recipe a try once I get my hands on fresh blueberries. Have you ever used frozen blueberries instead??

    • Kelly replied: — August 31st, 2011 @ 11:03 pm

      Thanks for stopping by, Laurie! While fresh is always best, you definitely could use frozen blueberries. There are two schools of thought: Either thaw and drain the frozen berries before adding them, or just mix in the frozen berries and up your baking time by about 5 minutes. I’ve never tried this recipe with frozen blueberries, but I would opt for the thawing/draining method. Hope this helps!

  2. #
    2
    Alison @ Ingredients, Inc. — September 12, 2011 at 2:06 pm

    I really want to make this for my kids this week! Yum!

  3. #
    3
    Carolyn Jung — September 14, 2011 at 4:57 am

    I’m dreaming of waking up to this for breakfast tomorrow morning. If only it weren’t so late already — I truly would break out the pans and start baking this. ;)

    • Kelly replied: — September 15th, 2011 @ 1:57 pm

      I know the feeling! The good news is that it’s super quick to make, and it lasts for a week. Thanks for stopping by!

  4. #
    4
    Barbara @ Barbara Bakes — October 11, 2011 at 3:32 pm

    My family would love this gorgeous bread too.

    • Kelly replied: — October 11th, 2011 @ 3:44 pm

      Thank you for stopping by, Barbara! This bread is incredibly moist (and super easy to make). Enjoy!

  5. #
    5
    cooking rookie — November 27, 2011 at 10:34 am

    This looks yummy… What an amazing photo, it’s good that I saw it now before going to sleep, I am guaranteed to have sweet dreams :-)

  6. #
    6
    Mary Jane — June 25, 2012 at 12:54 pm

    Could I use frozen blueberries in this?

    • Kelly Senyei replied: — June 25th, 2012 @ 2:37 pm

      Hi Mary Jane! Per my answer above… while fresh is always best, you definitely could use frozen blueberries. There are two schools of thought: Either thaw and drain the frozen berries before adding them, or just mix in the frozen berries and up your baking time by about 5 minutes. I’ve never tried this recipe with frozen blueberries, but I would opt for the thawing/draining method. Hope this helps!

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    7
    Oanh — July 11, 2012 at 7:01 am

    Trying to cut back on sugar. Can I sub sugar with apple sauce and flour with whole wheat?

  8. #
    8
    Lauren — July 18, 2012 at 12:24 am

    I made this bread today. It turned out perfectly!
    I did make a couple substitutions…..

    1. I used whole wheat pastry flour (Bob’s Red Mill brand)
    2. I used a 1/2 cup of sugar
    3. I used frozen berries

    Thanks for the great recipe! I shall bring it to a friend’s house tomorrow : )

  9. #
    9
    TsunamiJane — March 15, 2013 at 12:11 pm

    What if I don’t have a paddle attachment?

  10. #
    10
    Bill — August 14, 2013 at 9:18 am

    I love bread like this for breakfast! This one looks so delicious! Great post and awesome photos!

  11. #
    11
    Nadine — September 24, 2013 at 2:51 pm

    I was looking for recipes to use up some OJ and found this. I always have blueberries in the freezer, so I made this earlier today. I have a pancake recipe that calls for stirring the blueberries into 1/2 tsp ground ginger, so I did that & then sprinkled a little cinnamon over them too. I also added 1/2 cup chopped walnuts. I’m sure the recipe is probably just fine the way it is written, but I’m always tweaking recipes as I go. ;-) It’s a really good bread! Thanks for sharing your family recipe! Perhaps next time I’ll make it according to the recipe?! ;-)

  12. #
    12
    Nadine — September 24, 2013 at 2:52 pm

    BTW: I didn’t use my mixer. Just used a whip.

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    13
    Anagha — March 7, 2014 at 5:11 am

    Hi Kelly, planning to bake this for my friend. Just one question, how much does a cup measure….could you please tell me the quantities in gms

    • Kelly Senyei replied: — March 7th, 2014 @ 7:27 am

      Hi Anagha – Thanks so much for your note. I hesitate providing the amounts in grams for this recipe because I don’t use grams when I bake, and I’m concerned if I tried to convert everything just using an online converter, it wouldn’t be accurate.

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    14
    Lele — March 12, 2014 at 6:45 am

    Hi Kelly,
    I just stumbled upon your site and I love it already! All your recipes look so delicious and I can’t wait to try them. I had a question – can you replace the all purpose flour with whole wheat or use half of each?

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