• Prep Time 15 minutes
  • Baking Time 75 minutes
  • Makes 12 servings
  • Freezing Excellent
  • Blueberry Burst Orange Loaf
    Blueberry Burst Orange Loaf

Ready.
Set.
Make.

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Lets Make

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 ¼ cups Robin Hood® Best for Cake and Pastry Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp grated orange zest
  • 2 tbsp orange juice
  • ½ cup Carnation® Evaporated Milk, Regular, 2% or Fat Free
  • 2 cups blueberries

Serving Size: 12 servings

1/2 cup
125 mL
butter, softened

Unit conversion :
125 ml
24 tsp
8 tbsp
1 cup
250 mL
sugar

Unit conversion :
250 ml
48 tsp
16 tbsp
2
2
eggs

2 tsp
10 mL
vanilla extract

Unit conversion :
10 ml

Unit conversion :
562.5 ml
108 tsp
36 tbsp
2 tsp
10 mL
baking powder

Unit conversion :
10 ml
1/2 tsp
2 mL
salt

Unit conversion :
2.5 ml
2 tbsp
30 mL
grated orange zest

Unit conversion :
30 ml
6 tsp
2 tbsp
30 mL
orange juice

Unit conversion :
30 ml
6 tsp

Unit conversion :
125 ml
24 tsp
8 tbsp
2 cups
500 mL
blueberries

Unit conversion :
500 ml
96 tsp
32 tbsp
Next

Directions

Serving Size: 12 servings

  • Preheat oven to 350°F (160°C). Line an 8.5” x 4.5” (1.5 L) loaf pan with parchment paper.
  • Cream butter and sugar in large bowl of electric mixer. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and orange zest. Add to creamed mixture alternately with milk and orange juice, stirring after each addition. Fold in blueberries. Transfer to prepared pan.
  • Bake in preheated oven, 70 to 75 minutes or until golden.
Finish

Finished!

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