Blueberry Citrus Loaf
- Rose Huxford
- Jun 17
- 3 min read
My Blueberry Citrus Loaf showcases the wonderful flavors of oranges, lemons, and blueberries. While the loaf itself is less sweet, the citrus glaze provides just the right touch of sweetness. This loaf is ideal for an afternoon snack or a dessert. Pair it with tea or coffee and a side of blueberries.
In my Blueberry Citrus Loaf, I aimed to emphasize the three primary flavors—blueberries, oranges, and lemons—without making the loaf too sweet. Because the glaze is sweet, I decreased the sugar content in the loaf itself, resulting in a lighter taste that lets the blueberries, orange, and lemon shine. This loaf is free of eggs, oil, and dairy, and can be prepared with gluten-free flour. It's easy to make and a wonderful treat to enjoy with family and friends.
Blueberry Citrus Loaf
Yields: ~8 slices
Pre-heat oven: 350 or 375 degrees F (depending on your oven)
Prep-time: 10 minutes
Bake-time: ~60 minutes
Total-time: 70 minutes
Equipment: 1 loaf pan, parchment paper, 2 large mixing bowls, 1 small medium bowl, spatula, whisk, liquid measuring cup, measuring spoons, measuring cups, citrus juicer, zester, cooling rack.
Dry Ingredients
2 1/4 cups King Arthur Flour or Gluten free 1:1 ratio baking flour
1 tbps corn starch
zest from half an orange
zest from half a lemon
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tbsp hemp seeds
1 tbsp chia seeds
1-2 cups fresh or frozen blueberries, rinsed
Wet Ingredients
1 cup dairy free milk, I used Soy milk
2 tbsp apple cider vinegar, or white vinegar
1/2 cup apple sauce
1/4 cup honey or maple syrup
1/4 date sugar or coconut sugar
2 tsp pure vanilla extract
lemon juice from half a lemon
orange juice from half an orange
Glaze Ingredients
1-2 cups powder sugar
1 tsp vanilla or almond extract
zest from half a lemon
zest from half an orange
juice from half a lemon
juice from half an orange
Loaf Directions
Pre-heat the oven to either 350 or 375 degree F, depending on your oven.
Grease your loaf pan lightly, line the center with parchment paper, grease the parchment paper, and then set the loaf pan aside.
To create homemade buttermilk, combine milk and vinegar in a liquid measuring cup, stir to mix, and let the mixture sit for 5-10 minutes until it curdles.
In a large mixing bowl, whisk together flour, corn starch, baking soda, salt, baking powder, hemp seeds, chia seeds, orange zest and lemon zest.
Rinse your blueberries and add them to your dry mixture. Use a spatula to coat the blueberries. Make a well in the center and set the bowl aside.
In another large mixing bowl, add your buttermilk, apple sauce, honey, date sugar, vanilla extract, lemon juice and orange juice. Whisk the ingredients together until well blended.
Combine your wet mixture with your dry mixture. Use the spatula to gently mix all the ingredients until they are just combined. Be careful not to overmix.
Gently pour the batter into the loaf pan you've prepared. Tap the pan on the counter to eliminate any air bubbles. Take a damp knife and run it through the center of the loaf to open it up, ensuring it bakes thoroughly.
Bake for about 60 minutes, or until the top of the loaf is a nice dark golden brown and a tooth pick comes out clean.
Allow to cool completely before adding the glaze.
Glaze Directions
In a medium bowl, mix the powdered sugar, vanilla or almond extract, orange and lemon zest, and the juices from the orange and lemon. The glaze should be relatively thick, but not excessively so, as we're not creating frosting.
The glaze should be thick enough to drizzle over the top and sides of the loaf.
Utilize a spoon and an offset spatula to evenly distribute the glaze over your fully cooled loaf.
Enjoy right away.
The loaf will keep on the counter for 3 days.
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