It’s no secret that blueberry and lemon is one of my favorite flavor combos, but I am so glad that I decided to try blueberry and orange together! It’s a burst of sunshine and happiness in your mouth! Blueberries are in season, and I am enjoying every minute of it. I love them in my yogurt, in my green smoothies, in muffins, cakes and more!
The only juice my son will drink is Sunny D, so that is what I used in this bread. However, any OJ could be used, you just may need to increase the amount of sugar, depending on how sweet the juice is.
Look at all those blueberries! I made mini loaves of bread, but you could also make one 9 inch loaf (or use a muffin pan, just reduce baking time.)
Sunny Blueberry Orange Bread
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1-1/2 teaspoons baking powder
- ½ teaspoon Baking soda
- ½ teaspoon salt
- 2/3 cup Sunny D juice drink
- 1 egg
- 2 tablespoons canola oil
- 1 teaspoon orange zest optional
- 1 heaping cup blueberries fresh or frozen
- Glaze – 1 cup confectioner’s sugar mixed with 1 teaspoon vanilla extract and enough Sunny D juice to reach desired consistency.
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, & salt.
- In separate bowl, mix together juice, egg, oil and zest, if using.
- Add your wet ingredients to the dry, mixing just until dry ingredients are moistened.
- Fold in the blueberries.
- Divide batter into 3 mini loaf pans, or one large (9 inch) loaf pan (sprayed with non stick cooking spray, or greased with butter)
- Bake for 30-35 minutes for mini loaves or approx. 55-60 minutes for large loaf, or until bread is golden and springs back when lightly pressed.
- Allow to cool in pan for 5-10 minutes, then transfer to wire rack to finish cooling.
- While slightly warm, pour glaze over top of bread loaves, if desired.
If you are looking for more great recipes for blueberries, check out the Ingredient Spotlight: Blueberries, Raspberries and Blackberries!
KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta. You can also follow her on Pinterest, Facebook and Twitter.
Love this recipe Kim – do you know if it will work if I use Splenda granular sugar in place of the regular sugar, or maybe half and half?
Can’t wait to try this – maybe my husband will eat something before 2:00 in the afternoon if I have this laying on the kitchen counter!
Kim of Mo'Betta says
Hey Biz! Yes, I think you could use Splenda without a problem, and I have done half and half with stevia before. I’ve also read that you can make ‘powdered sugar’ (for the glaze) with xylitol, but I haven’t tried it yet!
Abigail Bushnell says
Do I have to use sunny D. Can I just use regular OJ?