This Easy Blueberry Orange Loaf Cake Will Make You Happy
Fresh, aromatic, and oh so delicious, this simple orange loaf cake smells as good baking as it tastes. I’ve made it for decades and it’s always a hit.
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My tastebuds pop to attention and sing out for joy whenever I make this orange loaf cake. It DOES make me happy, and I believe it will delight you too.
I’ve made this cake for decades, and it has never once disappointed. It is gorgeous, original, and fresh – a trifecta of deliciousness. While baking, it permeates your home with delectable aromas, its bright colors delight the eyes, and when it reaches your mouth – wow – you might swoon from the tasty goodness permeating your senses.
That is a lot to expect from a simple loaf cake. I know. But I still remember the first time I tasted it. My vet school class was holding a bake sale, and one of my classmates, Joy, sold slices of this cake. Its beautiful orange and purple colors stood out among all the chocolate desserts, so I tried a slice. Then I started begging Joy for the recipe. Thank goodness Joy shared it – because she is just that nice.
Nearly four decades later, I’m still making this orange loaf cake, and it is still delighting everyone to whom I serve it. It never lasts beyond a day in our household. It was gone so fast this time I had to only one slice left to photograph.
Let’s make cake
Set your oven to 325 degrees F, then grease and flour a standard loaf pan. Or grease the pan before you start the oven — your choice. This cake is flexible.
Melt the butter in the water and add to the orange juice and zest in a medium mixing bowl.
Cream the sugar and egg until light and fluffy.
Sift the dry ingredients together. You can use a sifter or a sieve, but this is an important step. Your cake will be airy and the crumb will please even the greatest British bakers if you pay attention to this step. If you need a sifter, click this link to see my favorite.
Blend the dry and sugar mixtures alternately into the water/orange juice mixture.
Gently fold in the blueberries.
Pour the batter into the loaf pan and bake for one hour or until a toothpick comes out dry.
Remove the cake from the oven and prick with a skewer or toothpick about 20 times.
Mix the glaze ingredients together and pour evenly over the cake. Cool to room temperature, remove from pan, slice into 10 slices, and enjoy.
Blueberry Orange Loaf Cake
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Fresh, summery, and delicious.
- 2 Tbsp Butter
- 1/4 cup water
- 1/2 cup orange juice
- 1 Tbsp orange zest
- 1 egg
- 1 cup of sugar
- 2 cups SIFTED flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries (fresh or frozen)
- 2 Tbsp honey
- 2 Tbsp orange juice
- 1 Tbsp orange zest
- Preheat oven to 325 degrees F
- Grease and flour a standard loaf pan
- Melt the butter in the water
- Add the melted butter/water mixture and orange zest to the orange juice in a medium-sized bowl
- Beat the egg and sugar until fluffy
- Sift the dry ingredients together – sifting really helps the crumb or texture of this cake so do not omit
- Add the sugar/egg and dry ingredients alternately into the orange juice mixture, mixing gently. Do not over mix.
- Fold in the blueberries.
- Gently pour batter into greased and floured loaf pan.
- Bake for one hour, or until a toothpick comes out dry.
- Remove from oven and prick all over with a skewer or toothpick (abut 20 pricks)
- Slowly pour the honey/orange juice/zest glaze over the warm cake. It will soak in and really make the flavors pop.
- Cool to room temperature, remove from pan and slice into 10 slices.
- Prep Time: 25 minutes
- Cook Time: 1 hours
- Category: Bread
- Method: Bake
- Cuisine: American
- Calories: 224.49 kcal
- Sugar: 26.27 g
- Sodium: 133.77 mg
- Fat: 3.04 g
- Saturated Fat: 1.64 g
- Trans Fat: 0.09 g
- Carbohydrates: 46.73 g
- Fiber: 1.2 g
- Protein: 3.4 g
- Cholesterol: 22.1 mg
Keywords: Blueberries, Orange, Quick Bread, Dessert bread
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