It is citrus season right now and a perfect opportunity to bake with some oranges. I love the addition of fresh squeezed orange juice in this bread and a little extra in the glaze. When I bake with blueberries, I often use frozen wild blueberries as they have less water and tend to hold up better during the baking process. Toss the blueberries with a bit of flour before folding them in to help absorb some of the excess moisture. I love that you don’t even need a mixer for this bread! So easy!
Yield 1 9″ x 5″ loaf
- 1 1/2 cup + 1 tablespoon flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup greek yogurt (plain or vanilla)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons grated orange zest
- 1 stick melted unsalted butter
- 1 1/2 cups wild frozen blueberries
- 1/4 cup freshly squeezed orange juice
for glaze:
- 1/2 cup confectioners’ sugar
- 1 tablespoons freshly squeezed orange juice
- 1 teaspoon freshly grated orange zest
Directions:
Preheat the oven to 350 degrees F. Grease the loaf pan and line the bottom with a piece of parchment paper and spray with cooking spray.
In a medium bowl, combine flour, sugar, baking powder, salt and grated orange zest. In a separate bowl, whisk together yogurt, eggs, vanilla and melted butter. Add wet ingredients to the dry ingredients and whisk to incorporate. Slowly whisk the wet ingredients into the dry ingredients. Toss the blueberries with a tablespoon of flour and fold in blueberries to distribute. Pour batter into the prepared pan and bake for about 50- 60 minutes, or until a cake tester inserted in the center of the loaf comes out clean. Remove cake from oven and allow to cool for 10 minutes. Invert onto a cooling rack on a baking sheet lined with parchment and allow to cool completely.
When cake is cool, prepare the glaze by combining the confectioners’ sugar and orange juice. Once the cake is cooled, drizzle glaze over the cake and pour over the cake. Add the zest on the top. Slice and enjoy!
Maroscooking 