This blueberry orange bread is the ultimate spring coffee cake. It’s spongy, fragrant and fresh.
I must say that this blueberry bread disappeared from my kitchen in less than 12 hours (we are only two people). I couldn’t go to the kitchen without a small slice and apparently my boyfriend neither.
Orange + blueberries (or cranberries) is one of my favorite combinations in the entire world. They are citrus fruits that have a ton of personality and flavor. They work so well together.
Pro tip: You can easily use this batter and make some muffins to take for work.
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How to make a spongy blueberry orange bread?
The key for a moist and spongy cake is the grease/batter ratio. In this recipe, I use 125 gr of unsalted butter for 1 ½ cup of flour (1 tsp baking powder) to get the right consistency for the cake.
Also, it’s pretty important how you mix the batter. You can use a hand mixer to make your life easier with the first steps of the recipe (butter, sugar, eggs) but it’s better to use a spatula when adding the flour. If you “fold in” while using a spatula you granted an airy batter that will be spongier than if you use a mixer in the entire process.
A final tip to get the blueberries on top of the cake is to cover them with flour and not overmix the batter after adding them.
I hope you enjoy this recipe with a big cup of coffee and I see you in the next one!
- 3 eggs
- 125 gr unsalted butter room temperature
- 1 cup of sugar
- 1 ½ cup flour
- 1 tsp baking powder
- ½ cup of milk
- 1 tbsp vanilla extract
- ⅓ cup fresh blueberries
- 1 orange zest and juice
- Pinch of salt
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Preheat the oven to 180ºC (350ºF)
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Beat the butter until it’s soften. Add the sugar and the vanilla. Beat up until you get a creamy consistency.
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Add the eggs one by one. Then add the zest and the juice of the orange.
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Sift the flour, the baking powder and a pinch of salt.
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Add the flour slowly with the help of a spatula. Altern between milk and flour until you added the totality of both ingredients.
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Cover the blueberries with a bit of flour to avoid them sinking to the bottom of the blueberry bread. Add them to the batter and gently mix.
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Grease a loaf pan and pour the batter. Take it to the oven for 40-50 minutes. Insert a small knife to make sure that it’s fully cooked.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.