Blueberry and orange drizzle loaf recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Blueberry cake

This is a recipe that I adapted from Amy Lane's 'The Baking Pocket Bible', which was originally for a lemon drizzle loaf. An ideal cake for when blueberries are in season and plentiful.

London, England, UK

7 people made this

IngredientsServes: 10

  • 200g caster sugar
  • 200g softened butter
  • 3 medium eggs
  • 200g self-raising flour
  • zest of 1 orange
  • 20 to 30 blueberries, depending on size
  • 75g granulated sugar
  • juice of 1/2 orange

MethodPrep:25min ›Cook:50min ›Extra time:25min cooling › Ready in:1hr40min

  1. Preheat the oven to 170 C / Gas 3. Grease a 900g (2 lb) loaf tin with butter and line with baking parchment.
  2. Cream together the caster sugar and butter in a large bowl, with a mixer or by hand with a wooden spoon.
  3. Whisk the eggs in a jug and gradually add these to the mixture. Be sure to add a level tablespoon of flour each time you add more egg to stop the mixture from curdling.
  4. Sift in the remaining flour and fold in with a wooden spoon. Then add the orange zest and half of the blueberries and stir well.
  5. Pour the mixture into the prepared loaf tin and level out with a plastic spatula. Add the remaining blueberries to the mixture.
  6. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and allow to cool in the tin for 5 to 10 minutes.
  7. Meanwhile, place the granulated sugar into a small bowl and squeeze in the juice of half an orange. Then mix the two components enough so that the sugar has dissolved.
  8. Use a skewer to prick holes all over and through the cake. Take your sugar and orange juice mix and spoon this over the top of the cake so that it drizzles into the holes and down the side. Leave it to stand in the tin for a further 10 to 15 minutes.
  9. Remove from the tin and serve warm, or allow to cool fully before slicing and serving.


Try adding more blueberries to the mixture halfway through baking for a polka dot effect on the top section of the loaf.

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Foolproof Orange Drizzle Loaf Cake

A beautifully light and moist Orange Drizzle Cake with a bright and zesty flavour. Soaked with orange sugar syrup and topped with fresh orange icing. This is the only recipe you'll ever need because it works every single time!

This orange drizzle cake is based on my extremely popular version of Nigella's Perfect Every Time Lemon Drizzle Cake.

I've been asked so many times over the years if I can adapt the lemon drizzle into an orange drizzle loaf cake. Your wish is my command!

This is a really easy recipe to follow with normal everyday ingredients. It yields an unbelievably moist very zesty and zingy orange flavour cake.

Amy's tip: If you love the orange flavour you might like to check out my Chocolate Orange Cake.

The flavour is achieved by using fresh juicy oranges and there's no need for citrus flavour enhancers such as orange extract.

Here in the UK, we're able to buy large fresh oranges all year round. If you can afford unwaxed organic oranges then that's going to give you the best citrus flavour.

You also might like to try this recipe with blood oranges as opposed to regular ones. I think it would work really well.

The cake itself is flavoured with orange zest. As soon as it comes out of the oven a hot orange sugar syrup is poured over.

The orange syrup is made from orange juice and sugar that is heated and reduced to a thick zesty syrup. This is the 'drizzle' part of the cake and it's what makes the cake really moist and flavourful.

To finish, a simple icing made from orange juice and icing sugar is then spooned over the top of the loaf cake. The icing will harden as it sets giving the orange cake a delicious crunch and lovely punchy flavour.

The icing on top also locks in the drizzle meaning this cake will stay far moister than without the icing.

Orange Blueberry Loaf

This Orange blueberry loaf is a very moist and delicious loaf. This is not too sweet and for extra moist, I added simple and small glaze drizzled over the orange blueberry loaf while it was still warm. Just poke the baked loaf and drizzle the glaze and let it sit for a few minutes.

My family and I don’t really fancy cake that much, as a matter of fact, our third child ‘Ji doesn’t eat cake at all, not even her birthday cake…lol, but there are some cake the rest of us love to eat once in a while and this orange blueberry loaf is one of them.

However, the simple glaze I drizzled over this load is a small quantity but if you want more glaze, just prepare more, I added the quantity that is suitable for the whole loaf and should in case you desire more glaze over your orange blueberry glaze.

Valentine is on Thursday if you need a simple loaf for your family, this orange blueberry loaf is a very moist cake that everyone would love. This loaf could be eaten as a breakfast or as dessert. There are some other simple cakes I posted a while ago, I will link them below.

  • 2 Cups All-purpose flour
  • 1 Cup Blueberry rinsed, pat dry, and coated with flour
  • ½ Cup Granulated sugar use more or less
  • ¼ Teaspoon Baking Soda
  • 1 Teaspoon Baking powder
  • 1/2 Teaspoon Salt
  • Flour for dusting and coating
  • 1 Orange Zest
  • 1/2 Cup Orange Juice concentrate
  • 1/2 Cup Whole Milk
  • 1 Teaspoon Vanilla extract
  • 2 Eggs
  • 1/3 Cup Vegetable oil
  • Glaze
  • 2 Tablespoons Confectioners’ sugar
  • 1-2 Teaspoon Orange Juice

Preheat the oven to 350 degrees F, grease a 9x5 loaf pan with cooking spray/oil then coat with flour and discard the excess and set the pan aside.

Rinse the blueberry, pat dry, and coat with flour.

Whisk the dry ingredients flour, sugar, baking soda, baking powder, salt, zest.

In another bowl, mix all the wet ingredients oil, eggs, orange, vanilla extract.

Pour the wet ingredients into the dry ingredients until well combined. Gently fold in the coated blueberry into the batter and pour into the prepared pan.

Use a spatula to level the batter and bake for 50-60 minutes or until the golden brown and you insert a toothpick into the center and comes out clean.

Cool it down for about 10 minutes, turn onto a cooling rack and allow to cool down completely.

Mix the glaze together, poke a hole on the cake with a toothpick and drizzle the glaze.

If you want more glaze to whisk one cup of confectioners’ sugar, ¼ cup orange juice, a dash of vanilla extract, if the constituency is too thick add a splash of milk until you get the desired consistency.

Blueberry and Lemon Loaf

A lightened version of your favorite muffin, but this time in a loaf!


  • 1 whole Lemon, Zest And Juice (You'll Use Some For The Topping And Some For The Loaf)
  • 1 Tablespoon Confectioners Sugar
  • _____
  • ¾ cups White Sugar
  • ¼ cups Melted Butter
  • 2 whole Eggs
  • ¼ cups Light Sour Cream
  • ⅓ cups 2% Milk
  • 1-⅔ cup Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1-¼ cup Frozen Blueberries


Preheat oven to 350ºF. Grease a loaf pan with cooking spray.

Grate the zest from the lemon into a bowl. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners’ sugar in a small bowl. Set aside. (Reserve the remaining zest and juice for the loaf.)

To prepare the loaf, whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk and set aside.

Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Pour the milk mixture in and stir the batter just until combined.

Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter.

Pour the batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.

Recipe Summary

  • 2 ¼ cups all-purpose flour
  • ¾ cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup margarine, softened
  • 2 eggs
  • 2 tablespoons orange zest
  • ½ cup milk
  • ½ cup orange juice
  • 1 cup fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.

In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.

How to Make Blueberry Quick Bread

We call this a “quick” bread because it doesn’t require any yeast, which means there’s no rise time! You simply mix the ingredients together, put it in a pan, and bake!

BREAD. Beat egg, milk and oil in a large bowl. Combine the flour, sugar, baking powder and salt and slowly add to the egg mixture. Beat until combined. Fold in the blueberries.

*Tip*: One trick many bakers use to keep the blueberries from sinking to the bottom is to toss them with flour before folding them into the muffin batter.

BAKE. Pour batter into a greased loaf pan(s). We had enough batter for two 8ࡪ pans. Bake for 50-55 minutes at 350°.

GLAZE. In a saucepan over medium heat, combine sugar and cornstarch. Stir in cream until smooth, then add butter. Bring to a boil and stir for 2 minutes or until thickened. Add vanilla, and stir. Drizzle over warm bread.

Note: The recipe for the glaze makes a good amount. We had lots left over after adding a generous amount on top of the bread, so you could cut the glaze recipe in half and still have plenty!


  • 1 (¼-oz.) envelope active dry yeast
  • ¼ cup warm water (100°F to 115°F)
  • ½ cup plus 1 tsp. granulated sugar, divided
  • ½ cup butter, softened
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 tablespoon fresh orange juice (from 1 orange)
  • 1 teaspoon kosher salt
  • 5 cups bread flour, divided, plus more for work surface
  • ½ cup very soft butter
  • 1 cup granulated sugar
  • 2 tablespoons grated orange zest (from 1 orange)
  • 1 cup fresh blueberries (from 1 [6-oz.] container)
  • 2 cups powdered sugar
  • 2 tablespoons butter, softened
  • 2 teaspoons grated orange zest plus 3 Tbsp. fresh juice (from 1 orange)

Prepare the Dough: Stir together yeast, warm water, and 1 teaspoon of the granulated sugar in a glass measuring cup let stand 5 minutes.

Meanwhile, beat ½ cup softened butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add remaining ½ cup sugar, beating until light and fluffy, about 1 minute. Add eggs, milk, and orange juice beat until just blended, about 30 seconds. Beat in yeast mixture until combined.

Stir together salt and 4 ½ cups of the bread flour. Gradually add flour mixture to butter mixture, beating on low speed until well blended, about 1 ½ minutes.

Heavily flour a work surface. Turn Dough out knead until smooth and elastic, about 5 minutes, adding up to ½ cup of the remaining bread flour as needed to prevent sticking. Place in a lightly greased (with cooking spray) large bowl, turning to grease top. Cover with plastic wrap. Let rise in a warm place, free from drafts, until doubled in bulk, 1 ½ to 2 hours.

Punch Dough down turn out onto a lightly floured surface. Roll into a 22- x 12-inch rectangle. Spread with ½ cup very soft butter, leaving a 1-inch border around edges.

Prepare the Citrus Filling: Stir together sugar and orange zest. Sprinkle sugar mixture evenly over buttered rectangle sprinkle blueberries evenly over sugar mixture.

Roll up rectangle, jelly-roll style, starting at 1 long side. Cut into 16 (about 1 ¼-inch-thick) slices. Place rolls, cut side down, in 2 lightly greased (with cooking spray) 9-inch round cake pans. Cover with plastic wrap. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.

Preheat oven to 350°F. Uncover rolls, and bake until golden brown, 25 to 30 minutes. Cool rolls in pans 5 minutes on wire racks.

Meanwhile, prepare the Citrus Glaze: Stir together powdered sugar, butter, orange zest, and orange juice in a medium bowl until well combined and smooth. Brush glaze over warm rolls serve.

All credit for this fine recipe goes to my sister-in-law, Carol, as she is the one who contributed it to the family cookbook. Carol’s original recipe did not have glaze and truthfully, it’s glorious with or without the glaze.

So, it’s up the you. The glaze is just an extra touch of sweetness, and since it’s made with orange juice, it adds another subtle hint of orange. We’re confident you’ll love it either way.

Tip: If you do glaze, let it sit for a little while before you wrap it up to store. The glaze needs to get a little crusty on the outside to keep it from getting gooey.

Butter &ndash Room temperature and softened, this will make your bread cake like! Cut butter into cubes, add to bowl with flour mixture. Using a pastry blender or 2 knives used scissor-fashion, cut butter into flour mixture until it resembles fine crumbs.

Eggs &ndash Use room temperature eggs to help the batter mix more evenly.

Milk &ndash You can thank milk for making this a moist quick bread! But if you&rsquod like, you can swap it out for sour cream or greek yogurt.

Blueberries &ndash Gently fold in juicy blueberries until evenly dispersed. This is the very last step!

Can I use frozen blueberries

Yes, you can just don’t thaw them out or you’ll have a mess on your hands. You can read more in my post all about baking with frozen fruit but rule number one is to keep them frozen right up until adding them into the batter.

When something so delicious can be made and served in 30 minutes you know you’re onto a winner.

Watch the video: Blueberry Orange Pound Cake Recipe


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