Blueberry Brunch Loaf Recipe
I like to make special breakfasts on the weekend for my husband and children. This recipe's sweet frosting really makes the already delicious blueberry bread even tastier. —Jean Nietert, Claremont, South Dakota
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup butter softened
- 1/2 cup confectioners' sugar
- 1 tablespoon baking powder
- 1/4 cup orange juice
- glaze:
- 1 tablespoon grated orange peel
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon grated orange peel
- 1 cup fresh or frozen blueberries
- 3/4 cup packed brown sugar
- 2 teaspoons butter softened
- 1 to 1-1/2 tablespoons milk
- Carbohydrate 19.8792392916417 g
- Cholesterol 23.4779947961686 mg
- Fat 4.12316661627831 g
- Fiber 0.316239589733541 g
- Protein 1.26362005233544 g
- Saturated Fat 2.45383958438087 g
- Serving Size 1 1 serving (61g)
- Sodium 50.3952916798118 mg
- Sugar 19.5629997019081 g
- Trans Fat 0.347488489713855 g
- Calories 118 calories
Directions In a bowl, cream butter and brown sugar. Stir in egg and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9x5-in. loaf pan. Bake at 350degrees for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wore rack. For glaze, combine sugar, butter and orange peel. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread. Yield: 1 loaf. Originally published as Blueberry Brunch Loaf in Cookin' Up Country Breakfasts Cookbook 1994, p65 Print Add to Recipe Box Email a Friend
