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loaf
Wandile

Blueberry & Orange Poppy Seed Loaf

blueberry & orange poppy seed loaf — soft, buttery, and made with frozen blueberries straight from my freezer stash. I'll show you why I used butter instead of oil, how I zest citrus without the bitterness, and how I store blueberries so they're always ready to bake with.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Breakfast
Cuisine: South African
Ingredients Equipment Method Video

Ingredients
  

  • 135 g 2/3 cup brown or granulated sugar
  • 1 tbsp orange zest
  • 1 tbsp vanilla essence
  • 160 g softened salted butter
  • 250 ml 1 cup amasi (or buttermilk)
  • 60 ml 1/4 cup organic orange juice
  • 15 g 1/8 cup poppy seeds
  • 240 g 2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 100 g 2/3 cup fresh or frozen blueberries

Equipment

  • Loaf Tin
  • Mixing Bowls
  • Microplane zester (for the orange zest)
  • Whisk or Spatula
  • Sifter or fine sieve
  • Measuring cups and spoons
  • Wire cooling rack
  • Skewer or toothpick (to test doneness)

Method
 

  1. Preheat oven to 180°C (160°C fan). Grease and line a loaf tin.
  2. Rub the sugar and orange zest together with your fingers to release the citrus oils. Add the butter and cream by hand until pale and fluffy.
  3. Mix in the amasi, orange juice, and vanilla essence.
  4. Sift together the cake flour, baking soda, baking powder, and salt in a separate bowl. Stir through the poppy seeds.
  5. Fold the dry ingredients into the wet mixture in two or three goes, until just combined.
  6. Fold in the blueberries gently, straight from frozen if using.
  7. Pour into the tin and smooth the top.
  8. Bake for 50–60 minutes, until a skewer comes out clean.
  9. Cool in the tin for 10 minutes, then transfer to a wire rack.

Video