|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 1g||4%|
|*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.|
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.
Blueberry Bread With Lemon
- 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
Heat the oven to 350 F.
Combine butter and boiling water in a small bowl; add 2 tablespoons grated orange peel and 1/2 cup orange juice.
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.
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.
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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