Blueberry Orange Bread With Honey Glaze

Blueberry bread
Joy Skipper / Getty Images
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: 8 to 10 Servings
Nutritional Guidelines (per serving)
203 Calories
6g Fat
34g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10 Servings
Amount per serving
Calories 203
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 13%
Cholesterol 97mg 32%
Sodium 257mg 11%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Protein 4g
Calcium 66mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try this recipe for blueberry orange bread, made with blueberries, orange peel and orange juice. A simple orange and honey glaze is drizzled over the warm bread.

Serve this fabulous blueberry quick bread with Whipped Orange Butter or softened cream cheese.


  • 2 tablespoons butter
  • 1/4 cup water (boiling)
  • 2 tablespoons orange zest (finely grated)
  • 1/2 cup orange juice (or orange juice concentrate)
  • 1 large egg
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup blueberries (fresh or frozen)
  • For the Topping:
  • 1 teaspoon orange zest (finely grated)
  • 2 tablespoons orange juice (or orange juice concentrate)
  • 2 tablespoons honey

Steps to Make It

  1. Heat the oven to 350 F.

  2. Combine butter and boiling water in a small bowl; add 2 tablespoons grated orange peel and 1/2 cup orange juice.

  3. In a mixing bowl, beat egg and granulated sugar with an electric hand-held mixer until light. In another bowl, combine the flour, baking powder, soda, and salt; beat into the egg mixture a little at a time, alternating with orange juice mixture and ending with flour mixture.

  4. Fold in blueberries. Spoon batter into a greased and floured 9-by-5-by-3-inch loaf pan. Bake at 350 F for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool bread in pan 10 minutes, and then remove it to a wire rack to cool completely.

  5. For the topping, combine 1 teaspoon orange zest, 2 tablespoons orange juice, and 2 tablespoons honey; stir until well blended. Spoon over hot bread; let cool.

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