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.
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!
Blueberry Orange Bread
Ingredients
- 3 eggs
- 125<