Ingredients

The following ingredients have 4 Servings
  • 1 cup (250 mL) unsalted butter, softened
  • 1 cup (250 mL) granulated sugar
  • 4 eggs
  • 3 tbsp (45 mL) milk (I used almond milk)
  • 2 tbsp (30 mL) finely grated orange zest
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1-1/2 cups (375 mL) fresh wild blueberries
  • 1/4 cup (60 mL) icing sugar
  • 3 tbsp (45 mL) orange juice

Instruction

  • In large bowl, beat butter with sugar until light and fluffy.
  • Beat in eggs, 1 at a time, until light and creamy.
  • Beat in milk, orange zest and vanilla.
  • In separate bowl, whisk together all but 1 tbsp of the flour, baking powder and salt; stir into butter mixture until smooth and blended.
  • Toss blueberries with remaining flour; fold half into batter.
  • Scrape half of the batter into 9- x 5-inch (2 L) parchment paper-lined loaf pan.
  • Sprinkle with remaining blueberries.
  • Scrape remaining batter over berries, smoothing top.
  • Bake in 350ºF (180ºC) oven until toothpick inserted in centre comes out clean, about 1 hour.
  • Remove from pan and let cool on a rack for 5-10 minutes.
  • Orange glaze: In a bowl, mix icing sugar with orange juice, stirring until sugar is dissolved,
  • With a spoon pour glaze evenly over top.
  • Let cool on a rack.