Indulge in a culinary adventure with our tantalizing Blueberry Orange Tea Loaf, a symphony of flavors that will awaken your senses. This delightful treat is a perfect blend of sweet and tangy, with a moist and tender crumb that melts in your mouth. Bursting with fresh blueberries and infused with the vibrant zest of oranges, this loaf is a true taste of summer, capturing the essence of warm afternoons spent in the sunshine.
But that's not all! This recipe article offers a treasure trove of additional delectable recipes to satisfy your every craving. From the classic and comforting Banana Bread to the indulgent Chocolate Chip Zucchini Bread, each recipe is carefully crafted to deliver a unique and unforgettable taste experience. Whether you're looking for a quick and easy breakfast option, a sweet treat for your afternoon tea, or a delightful dessert to impress your friends and family, this article has something for everyone.
So, embark on this culinary journey with us, and let your taste buds dance with delight as you explore the Blueberry Orange Tea Loaf and the other gems waiting to be discovered within this article.
BLUEBERRY ORANGE TEA LOAF
A firm and restorative tea loaf, similar to a sponge cake.
Provided by ellie_bee42
Time 1h20m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven 170C.
- Grease and line a 2lb loaf tin and set aside. In a saucepan melt the butter on a low heat until almost melted. I did mine until there were a few lumps remaining and it was still a creamy yellow colour rather than being the deep liquid it is when fully melted. Cool fully.
- When cooled, whisk in the sugar, egg, orange zest and vanilla. Fold in the flour along with a few splashes of milk if you think you may have trouble folding in the blueberries. This is meant to be a very firm loaf to prevent the blueberries from sinking.
- Fold in the blueberries, then spoon into the tin. The mixture will be very thick so I used the back of a spoon to level the top. Prepare a foil 'hat' to be put onto the tin later, and bake for 60-70 minutes or until a skewer inserted in the cake comes out clean. If the mixture becomes too brown put the foil hat over the cake to protect it.
BLUEBERRY ORANGE LOAF
An easy-to-make citrusy orange quick bread filled with blueberries and drizzled with a sweet orange glaze.
Provided by thetimelessbaker
Categories Dessert
Time 3h15m
Number Of Ingredients 13
Steps:
- Cut a piece of parchment paper to size of loaf pan, place in bottom of loaf and grease pan well.
- In a medium sized mixing bowl, sift or whisk the flour, baking powder, baking soda and salt.
- In a separate mixing bowl, combine the granualted sugar, egg, canola oil, orange juice and orange zest.
- Gently fold the dry ingredients into the wet ingredients and mix only until just combined. Fold in blueberries.
- Pour batter into the prepared loaf pan. Bake at 350°F° for one hour, or until a toothpick inserted in the center of the loaf comes out clean.
- Allow loaf to cool in pan 10-15 minutes before turning out onto a wire rack to cool completely; remove parchment paper from bottom of loaf when cool.
- Combine all ingredients for glaze and drizzle on top of loaf; allow glaze to set before slicing.
ORANGE-BLUEBERRY LOAF
Provided by Food Network
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.
BLUEBERRY LOAF
An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.
Provided by Meg
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g
BLUEBERRY ORANGE LOAF
This recipe is from a cookbook called Country Flavors, put out by a woman who took 60 yrs of her families recipes and published them, she is from Alberta, Canada. Unlike the normal "loaves" you make this has the nuts and berries in different layers so you get the whole taste layered throughout.
Provided by Shirl J 831
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift dry ingredients into a bowl. Combine orange rind, orange juice, melted butter, milk and egg and stir in flour mixture. Mix well. Spread 1/3 of the batter into greased 5x9 loaf pan, sprinkle with half the berried and nuts. Cover with 1/3 batter and remaining fruit and nuts. Top with remaining batter. Bake 350. 50 minutes.
Nutrition Facts : Calories 2405.9, Fat 50, SaturatedFat 10.9, Cholesterol 237.1, Sodium 3726.7, Carbohydrate 452.9, Fiber 21.3, Sugar 227.3, Protein 51.9
BLUEBERRY ORANGE BREAD
"Plump ripe blueberries and orange juice bring a refreshing and fruity flavor to this special golden loaf," writes Donna Smith of Victor, New York.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 157mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY TEA BREAD
When you're looking for a "berry" impressive treat, turn to this recipe.-Dorothy Simpson, Blackwood, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY-ORANGE BREAD
A wonderful recipie for blueberries. Adapted from "Blueberry Thrills" by Katherine Knapp Aho.
Provided by C Powell
Categories Quick Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Grease well, two 1 1/2 quart casseroles or two 9x5" loaf pans.
- Mix flour, sugar, baking powder, salt and baking soda.
- In a medium bowl, beat the eggs with a fork and add orange juice, butter or margarine and orange peel.
- Stir egg mixture into the flour until the flour is just moistened.
- Do not over mix.
- Dredge the blueberries in a small amount of flour, add to the mixture, gently stirring them into the batter.
- Pour into baking dishes.
- Bake in a preheated oven set at 375° for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Remove loaves from baking dishes and cool on wire racks or serve immediately as desired.
- Best served the day made.
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
Tips:
- For a moist and flavorful loaf, use fresh blueberries and freshly squeezed orange juice.
- Be sure to grease and flour the loaf pan before adding the batter, to prevent sticking.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To test if the loaf is done, insert a toothpick into the center. If it comes out clean, the loaf is done.
- Let the loaf cool completely before slicing and serving, to allow the flavors to meld.
Conclusion:
The Blueberry Orange Tea Loaf is a delicious and easy-to-make quick bread that is perfect for breakfast, brunch, or a snack. With its moist and flavorful crumb, sweet and tangy glaze, and beautiful presentation, this loaf is sure to be a hit with everyone who tries it.
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