Orange Blueberry Loaf with Buttery Orange Glaze
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Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.
I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Orange Blueberry Loaf with an Buttery Orange Glaze
Orange Blueberry Loaf Cake:
- 3 tablespoons (10g) orange zest, finely grated (from 1 large navel orange)
- 1 ⅓ cups (266g) white granulated sugar
- 3 ½ tablespoons (45g) oil (flavorless such as veg or canola)
- 3 tablespoons (42g) unsalted butter, super soft
- 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
- 1 1/2 teaspoon (4g) vanilla extract
- 2 large (100g) eggs, room temperature
- 6 tablespoons (86g) full-fat sour cream, room temperature
- ½ cup (118g) water, room temperature
- 2 ¼ cups (270g) all-purpose flour, unbleached or bleached
- 1 ½ teaspoons baking powder
- 1 cup (135g) frozen blueberries, (wild blueberries if possible)
- 2 teaspoons (5g) all-purpose flour, bleached or unbleached
Orange Soaking Syrup:
- about ½ cup (100g) of orange juice (usually from one orange, this doesn’t need to be exact)
- ¼ cups (50g) white granulated sugar (plus more if needed)
- Zest of one extra orange (optional, for candied zest garnish)
Buttery Orange Glaze:
- 1 cup (113g) powdered sugar
- 2 tablespoons (28g) unsalted butter, softened
- 2 tablespoons (30g) of orange soaking syrup, from above
Orange Blueberry Loaf Cake:
- 3 tablespoons (10g) orange zest, finely grated (from 1 large navel orange)
- 1 ⅓ cups (266g) white granulated sugar
- 3 ½ tablespoons (45g) oil (flavorless such as veg or canola)
- 3 tablespoons (42g) unsalted butter, super soft
- 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
- 1 1/2 teaspoon (4g) vanilla extract
- 2 large (100g) eggs, room temperature
- 6 tablespoons (86g) full-fat sour cream, room temperature
- ½ cup (118g) water, room temperature
- 2 ¼ cups (270g) all-purpose flour, unbleached or bleached
- 1 ½ teaspoons baking powder
- 1 cup (135g) frozen blueberries, (wild blueberries if possible)
- 2 teaspoons (5g) all-purpose flour, bleached or unbleached
Orange Soaking Syrup:
- about ½ cup (100g) of orange juice (usually from one orange, this doesn’t need to be exact)
- ¼ cups (50g) white granulated sugar (plus more if needed)
- Zest of one extra orange (optional, for candied zest garnish)
Buttery Orange Glaze:
- 1 cup (113g) powdered sugar
- 2 tablespoons (28g) unsalted butter, softened
- 2 tablespoons (30g) of orange soaking syrup, from above
- Preheat oven: Place an oven rack in the middle of the oven and preheat the oven to 350°F/180°C.
- Prepare pan: Prepare an 8-inch (also called a 1-lb) loaf pan by creating a parchment sling (see video) and apply a liberal coat of baking spray.
- Prepare frozen blueberries: In a small bowl, toss the frozen blueberries in the 2 teaspoons of flour until all the berries are thoroughly coated. Place them back into the freezer until the very last step of making the batter.
- Extract citrus oils: To a large mixing bowl, add the orange zest and white granulated sugar. Massage with your fingers to release the fragrant citrus oils. Add the canola oil, softened unsalted butter, salt, and vanilla extract. Mix on high speed for about two minutes.
- Add liquids: Add the eggs and mix for a minute on high speed. Then add the sour cream and mix until completely incorporated. Add the water and mix on high speed for another minute.
- Add dry ingredients: Whisk together the flour and baking powder in a small bowl. Sift the flour mixture into the liquid batter in three additions, mixing after each addition until no visible flour remains.
Gently fold the blueberries in using a spatula, mixing just until all the berries are evenly distributed. - Bake loaf: Pour the batter into the prepared loaf pan and bake for about 1 hour and 20 minutes to 1 hour and 30 minutes. Start checking around an hour. The loaf is done when a skewer comes out with a few moist crumbs, or the internal temperature of the loaf is around 200°F/93°C. The final loaf will be domed in the center (with a possible split) and have a toasty brown crust on the sides and top.
- Make Syrup: While baking your cake, make the syrup by adding the juice of one orange (that you zested earlier for the loaf) and sugar to a small saucepan.
Optionally, you can remove the zest of an extra orange for a candied zest topping to garnish the loaf. Add that to the syrup as well.
Bring syrup to a boil and simmer for a few minutes. Let it sit until your loaf is done baking.
Remove the candied zest to some parchment to dry and toss in sugar right before using.
Set aside 2-3 tablespoons of this syrup in a small bowl for your frosting later. - Apply Syrup/Cool slightly: Once your loaf is done baking, remove it from the oven and carefully use the sling to remove it from the pan. Use a toothpick to poke some holes through the top. Brush some syrup atop the loaf.
Flip the loaf onto one side using the sling, poke it with holes, and apply more syrup.
Repeat for the remaining side. - Glaze loaf: Prepare the glaze by mixing the powdered sugar and butter until all the butter is incorporated. Add the reserved syrup and mix until all the sugar is mixed in. If you prefer a runnier glaze, add either more orange juice, milk, or water until you like the consistency. I usually go for a pourable consistency that resembles a yogurt’s thickness.
Pour the glaze atop the loaf, using a spatula to nudge the glaze for a drippy look. You can also decorate with candied orange zest if using. - Storage: These citrus loaves taste amazing over the next few days. I’m comfortable leaving my loaf on my counter, wrapped tightly in plastic to keep the moisture in, but you can store your loaf in the fridge as well.
Recipe Card - Adriana's Notes
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