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 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
Instructions
- Preheat the oven to 180ºC (350ºF)
- Beat the butter until it’s soften. Add the sugar and the vanilla. Beat up until you get a creamy consistency.
- Add the eggs one by one. Then add the zest and the juice of the orange.
- Sift the flour, the baking powder and a pinch of salt.
- Add the flour slowly with the help of a spatula. Altern between milk and flour until you added the totality of both ingredients.
- 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.
- 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.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.