Better Homes And Gardens Blueberry Orange Bread

Vertical collage of images. Top image: A loaf of sliced Blueberry Orange Juice Bread. Second image: A clear bowl containing quickbread batter with fresh blueberries. Last image: A parchment paper-lined loaf pan filled with bread batter studded with fresh blueberries.

A top-down view of a loaf of Blueberry Orange Juice Bread that's been sliced into five servings above text that reads, "Blueberry Orange Juice Bread" and the Just a Taste purple logo.

A tried-and-tested family favorite of more than 25 years, this recipe for Blueberry Orange Juice Bread yields a moist loaf made with olive oil, citrus and berries!

A top-down view of slices of Blueberry Orange Juice Bread

I love recipes that stand the test of time, especially ones that are passed on from generation to generation, and that's exactly where you'll find this recipe for Blueberry Orange Juice Bread.

This recipe started off as a family recipe more than 25 years ago, and it was passed down from my Grandmom to my mom, and now on to me. It's been tweaked slightly over the years, with my version introducing olive oil to guarantee the moisture factor remains high.

A glass bowl containing bread batter, blueberries and a spatula

How to Make Bread with Orange Juice

The base of this bread recipe is loaded with tangy citrus flavor courtesy of nearly a cup of orange juice. In addition to pairing beautifully with fresh berries, the zesty beverage provides intense moisture. (Are you sensing the theme here? No dry quickbreads allowed!)

A loaf pan lined with parchment paper containing bread batter, blueberries and sanding sugar

Can You Use Other Mix-Ins?

Absolutely, yes! The beauty of this recipe is that it can be a template for a wide range of mix-ins, from fruits to nuts to chocolate chips. A few of my favorites (aside from blueberries, of course!) are:

Chocolate chips and chopped walnuts
Cranberries and fresh orange zest
Raspberries and chopped pistachios

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▢ Cooking spray
▢ 1 large egg
▢ 1 cup sugar
▢ 2 Tablespoons extra-virgin olive oil
▢ 2/3 cup orange juice
▢ 1 1/2 teaspoons baking powder
▢ 1/2 teaspoon baking soda
▢ 1/2 teaspoon salt
▢ 2 cups all-purpose flour
▢ 1 1/4 cups blueberries, rinsed and patted dry
▢ Sanding sugar, for topping (optional)

Preheat the oven to 350ºF. Line a 9-inch loaf pan with parchment paper then grease it with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the egg, sugar, olive oil and orange juice.
Beat in the baking powder, baking soda and salt, then add the flour in two increments and continue mixing just until combined.
Use a spatula to carefully fold in the blueberries.
Pour the mixture into the prepared loaf pan then sprinkle sanding sugar on top (optional). Bake the loaf for 1 hour, or until a toothpick inserted comes out clean.
Cool the bread in the pan for 10 minutes, then remove it from the pan and allow it to continue cooling on a rack before slicing and serving.

Calories: 261 kcal , Carbohydrates: 54 g , Protein: 3 g , Fat: 3 g , Saturated Fat: 2 g , Sodium: 215 mg , Potassium: 164 mg , Fiber: 1 g , Sugar: 28 g , Vitamin A: 50 IU , Vitamin C: 12.1 mg , Calcium: 39 mg , Iron: 1.6 mg