Take-out Tuesday, Blue Raspberry Bread with Orange Glaze
It’s nice to have a coffee cake or bread on hand for an easy weekend breakfast. I made this Blue Raspberry Bread so the fishermen could grab a slice before they headed out on the high seas for the catch of the day~
It’s a rainbow of colors and flavors
This is a “quick bread” that you can whip up in a matter of minutes, with staples you probably have on hand, and a cup of fresh berries
Mix all ingredients, except berries, together with a fork in a large bowl, until just moistened and combined
Pour 1/2 of batter into a greased loaf pan
and top with 1/2 of berries
Repeat layers and submerge berries with the back of a spoon and bake in a 325 oven for 55-65 minutes until done~
Use a cake tester or long toothpick to make sure the center is done as the edges will be done sooner
While bread is baking, make the orange glaze with sugar, orange juice, butter and vanilla
Adjust consistency by adding more orange juice or sugar until you get it just right~ you want it to drizzle but not run away!
Let cooked cake rest for 15 minutes and remove from pan. Poke holes all over top with a toothpick and slowly pour glaze over all
Do not even think about sticking your finger in there!!
You have the will power of a thousand warriors!
Okay, you’ve earned a slice!
Don’t forget some orange zest~
Blue Raspberry Bread with Orange Glaze
Equipment
- 9" x 5" loaf pan
Ingredients
Bread
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 T butter melted
- 2 tsp vanilla extract
- 1/2 cup blueberries
- 1/2 cup raspberries
Orange Glaze
- 1/4 cup confectioners sugar
- 1 tsp vanilla extract
- 1 T butter
- 3-4 T orange juice
- fresh orange zest [optional]
Instructions
Bread
- Mix all ingredients, except berries, together in a large bowl with a fork, mixing until combined and moistened, but do not overmix.
- Pour 1/2 of batter into a greased glass loaf pan. Top batter with 1/2 of berries.
- Pour in remaining batter and top with remaining berries.
- Gently push berries down into batter with the back of a spoon.
- Bake at 325 for 50-65 minutes, checking center with a cake tester, until cake is done.
- Let cool 30 minutes and remove from pan.
- Poke holes all over top of bread with a toothpick and slowly pour glaze over warm bread. Sprinkle with orange zest.
Orange Glaze
- Melt butter in a measuring cup. Add vanilla and sugar and stir.
- Add orange juice, 1 T at a time, until glaze is desired consistency.
Notes
Looks like Blue Raspberry Bread can also be used as bait for Wahoo!
This bread would make a great Gift from the Kitchen too!
Note: the palette plate pictured with the bread, is a ceramic serving platter I bought at a local gift shop~I don’t want you to think I set the bread on one of my painting palettes!
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Thank you for the nice and easy bread.
hi Liz, thanks for all your sweet comments~
yumm!
Gorgeous with all those bursting berries! Bet I know what you had for dinner too:@)
That looks amazing (and so does the fish!) My raspberries are doing great right now, so this is perfect timing for me. Thanks for the recipe!
thank you!
This looks delicious. And wow, what a catch!
Your bread is oozing with favor and is moist I can tell. The pics make me hungry. I am gaining weight just looking at it.
What a fish!
Thanks Bonnie! Yes, we ate Wahoo for a while!!
yum! i need to try this!
Yum! Thanks for sharing this recipe I am going to try it for my hubby since he has been in a fishing slump. Thanks for the visit… nice to meet new blog friends.
Thanks Julie, I hope it helps with the fishing!
I’m craving a slice or two of your delicious berry loaf this morning Jenna! Love the orange glaze. Happy and hunger fishermen, what a catch too!! 🙂
I agree a great gift! It looks so yummy!
Wow, Jenna. This looks so good! Love that gooey sugary glaze, too. I did notice the platter and thought you had somehow smeared sauces made from colorful foods on the plate first. Ha! See? I know what a genius you are – that was feasible!
This bread is so pretty! And it sounds delicious too!
Sherry
Looks really good. A nice bread for teatime!
thanks so much for visiting~
Such a splendid idea! I am longing to make this pronto!
thank you! I just pulled some out of the freezer for the weekend and it tasted freshly baked~
Mmmm, this look scrumptious, exactly the kind of simple, summery treat I’ve been craving! I’ve got a fridge full of berries to make it today, too! Yummm 🙂
~April
(visiting from Foodie Friday)
Thanks April!
That’s a big fish!
I’m definitely going to make this sweet bread. It looks wonderful!
Anxiously waiting for my bread to come out of the oven! I have one question. In one copy of your recipe you have a 350 degree oven and on my printed version it has a 325 oven. Since I’m a novice baker, I’m a little confused. Which is better?
oops sorry, it depends on your pan. Darker pans use 325, glass or white 350. With any baked good check for doneness before the end of baking time, as some ovens cook hotter than others. Always err on the side of slightly under to insure moisture. Hope this helps!