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Blueberry Brunch Loaf

I like to make special breakfasts on the weekend for my husband and children. This recipe's sweet frosting really makes the already delicious blueberry bread even tastier. —Jean Nietert, Claremont, South Dakota
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    1 loaf

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon grated orange zest
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons butter, softened
  • 1/2 teaspoon grated orange zest
  • 1 to 1-1/2 tablespoons whole milk

Directions

  • In a bowl, cream butter and brown sugar. Stir in egg and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9x5-in. loaf pan.
  • Bake at 350° for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
  • For glaze, combine sugar, butter and orange zest. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 slice: 164 calories, 4g fat (2g saturated fat), 23mg cholesterol, 195mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

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