Wild blueberry and orange loaf drizzled with orange honey butter syrup. Yes, I made it and I made up the name too.
This a citrusy berry delicious and warming recipe for those cold Saturday mornings or anytime you want a homemade sweet treat. It’s also great if you have a bunch of oranges that you need to use up. Let’s just get to the recipe.
*This post contains affiliate links. The links have no effect on the prices, but I do earn a tiny and I do mean TINY commission if you choose to make a purchase through these links.
Dry Ingredients:
2 cups of all-purpose flour
1 tablespoon of baking powder
2 tablespoons of sugar
1 teaspoon salt
Wet Ingredients:
Half of 1 medium size orange (navel, Cara Cara, or blood) Cara Cara or blood orange is better.
3/4 cup Wild blueberries (fresh or frozen) I used frozen blueberries.
1 large or jumbo egg
*1 and 3/4 cup milk. Dairy-free milk is okay too. Oatly is a great substitute.
2 teaspoons vanilla extract
4 tablespoons of butter melted (salted or unsalted)
*You may need more or less milk, but pour as you mix to avoid making it too thin.
Orange Honey Butter Syrup Ingredients:
*To be honest, I measured nothing when I made the syrup, so these measurements are estimates. LOL
The other half of your medium-sized orange
2 tablespoons of butter (salted or unsalted works fine)
2 tablespoons of honey. Floral or berry-type honey is a good choice.
2 tablespoons of real maple syrup.
2 teaspoons of vanilla extract
Tools:
Medium to large mixing bowl
A whisk
A grater or zester
A loaf pan or small baking dish of your choice. I used a small Pyrex dish.
A small to medium saucepan
*Measuring cups and spoons (no eyeballing this stuff)
Method for loaf:
1. Preheat oven to 385F. If your oven really kicks up the heat, do 375F.
Tip: Save time by melting the butter in your loaf pan or baking dish while the oven is preheating. If you’re not an experienced baker, set a time for 5 minutes to avoid burning the butter.
2. Mix all the dry ingredients into a medium to large mixing bowl.
Make a well in the middle of the dry ingredients and pour in your milk, add egg, vanilla, and your melted butter. Then, mix well.
3. Then, take half your orange and zest the skin over the mixture, making sure not to zest the white part. The white part of the skin is bitter. Zest the whole half of the orange.
Squeeze half of the orange juice and mix in.
Note: If you notice that your batter is too thick add a splash more milk. If it’s too runny, add a tablespoon of flour at a time until the batter is a thick yet pourable consistency.
4. Pour your batter into the loaf pan or dish.
Sprinkle in some of your blueberries. Take a butter knife, chopstick, or something narrow and swirl in the blueberries. Then, sprinkle the remaining blueberries on top.
5. Bake for 35 to 40 minutes in a deep dish or pan or 20 to 25 minutes in a shallow dish or pan until the sides are golden brown and the middle isn’t wet. You check this with a toothpick, butter knife, chopstick, or whatever. If it comes out dry, you’re good.
If you notice that the sides are golden brown, but the middle is wet, cover the pan with foil, turn down the temp by 10 degrees and continue baking until the center is done.
Method for syrup:
1. Melt your butter in your saucepan
2. Add honey
3. Add maple syrup
4. Add vanilla extract
5. Zest the other half of orange
6. Squeeze in the juice and add some of the pulp if you want.
7. Let it simmer for about 10 minutes, occasionally stirring to avoid scorching.
8. Turn off the stove and remove it from the heat.
9. Drizzle the syrup over your pieces of the loaf or drizzle it over the whole loaf. Do what you want and be adventurous, but most importantly enjoy! 🙂
Leave a comment or question below. I’ll do my best to respond as soon as possible.
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