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Blueberry Orange Bread

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We love blueberries! Blueberry Pancakes, Blueberry Muffins and this Blueberry Orange Bread was a hit too. When I shared the Cake Mix Cookies last week, I shared with you how I bake for Nick’s Football Team every Thursday. I try to mix up what I take, so last week I decided to bake Zucchini Bread and Blueberry Bread.

Since we had just made a trip to the Farmers Market to buy blueberries, I thought it would make a perfect treat for the team. But, I didn’t have a recipe, so I quickly jumped on Twitter and asked my followers for a recipe. Thanks to Megan for helping me out!  I clicked over to find this amazing Blueberry Orange Bread that she adapted from King Arthur Flour Magazine.

I changed the recipe a bit, using regular flour instead of whole wheat, because that’s what I had on hand. But you can certainly use either. The original recipe calls for Fiori de Sicilia, and I agree with Megan, I have no idea where to buy it. So I swapped it out for orange juice concentrate, because I didn’t have orange extract like she used.

The bread was a hit with the family as well as the Football Team. And I’ll have to say, this was the easiest quick bread recipe I have ever made. It went together in less than 5 minutes.

As I was typing this I just had to grab a piece, warm it up and slather it with butter. I happen to think, the bread would be great with a glaze on it too. Let me know if you try it!

5 from 1 reviews
Blueberry Orange Bread
Prep time
Total time
A delicious quick bread that you can serve as a dessert or with breakfast.
Serves: 1 large loaf or 4 small loaves
  • 3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup orange juice
  • 2 tablespoons oil
  • ½ teaspoon Fiori de Sicilia or orange extract {I used 1 tablespoon orange juice concentrate}
  • 1 cup fresh or frozen blueberries
  1. Preheat oven to 350 degrees
  2. Grease a 8½ x 4 inch loaf pan or mini loaf pans
  3. In a large bowl, combine dry ingredients.
  4. In a small bowl, combine wet ingredients.
  5. Stir the wet ingredients into the dry ingredients just until combined
  6. Fold in berries and pour into prepared pan {s}
  7. Sprinkle top with sugar, optional
  8. Bake about 1 hour for regular size pan or until a toothpick inserted comes out clean
  9. For smaller pans, bake about 30 minutes

I sliced the bread and served it on plastic platters in our team’s colors. They all enjoyed it.

Did you know blueberries are chock full of nutrients? What is your favorite way to enjoy them?

Linking to…Gooseberry Patch



  1. Kristi says

    Hi! What a wonderful and easy recipe! I am looking forward to making it this coming week for my family and my daughter’s teachers. How many, would you say, mini loaf pans can be used with this recipe? I am trying to plan enough for us and two teachers. Thanks so much! Love your info and I appreciate you sharing!

  2. ARLYNA says

    I am not sure if I did this wrong, but you state to pour (#6) into pan, but there was no pouring for me. It was very crumbly and I was not able to fold berries in. I triple checked before adding dry and wet together. Was it suppose to be crumby? It came out looking like drop biscuits, but in mini loafs quite beautiful actually.

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