Blueberry Breakfast Bread
Start your day with a delightful slice of Blueberry Breakfast Bread, where the sweetness of blueberries meets the zesty brightness of orange. This dish is perfect for breakfast lovers seeking a comforting and flavorful treat that pairs beautifully with coffee or tea.
Ingredients
Instructions
- Combine flour, sugar, baking powder, baking soda, salt, orange rind, cheese, and blueberries in a large bowl.
- Add orange juice, vegetable oil, and egg.
- Beat until smooth.
- Pour into a well-greased 12 x 7 1/2 x 2-inch pan.
- Bake in a preheated moderate oven (350°F) for about 45 minutes or until bread feels firm to the touch.
Tips & Substitutions
For a lighter bread, consider using whole wheat flour or a gluten-free blend. If fresh blueberries are in season, you can substitute them for frozen ones; just reduce the baking time slightly. Adding a pinch of cinnamon can enhance the flavor. If you want a sweeter loaf, increase the sugar by a couple of tablespoons. This recipe can also be adapted to include nuts or seeds for added texture.
Serving Suggestions
This Blueberry Breakfast Bread is perfect for a leisurely brunch or as a grab-and-go breakfast. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea, making it an excellent choice for morning gatherings. For a full meal, consider serving it alongside a fresh fruit salad or yogurt parfait.
Storage & Reheating
Store any leftover Blueberry Breakfast Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, slice and warm in a toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Breakfast Bread contains roughly 391 calories, with 8g protein, 77g carbohydrates, and 6g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1392mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries instead of frozen ones. Just be aware that fresh blueberries may release more moisture during baking, so you might need to adjust the baking time slightly. Keep an eye on the bread towards the end of the baking time to ensure it doesn't over-bake.
How can I make this recipe dairy-free?
To make this Blueberry Breakfast Bread dairy-free, you can substitute the sharp Cheddar cheese with a non-dairy cheese or simply omit it altogether. Additionally, replace the vegetable oil with a plant-based oil, like coconut or canola oil, and use a dairy-free milk alternative instead of orange juice for a different flavor profile.
Can I add nuts to this recipe?
Absolutely! Adding nuts like walnuts or pecans can provide a nice crunch and enhance the flavor of the bread. Stir in about half a cup of chopped nuts along with the blueberries for a delightful texture. Just be sure to adjust the baking time slightly, as the nuts may affect how quickly the bread cooks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).