Blueberry Orange Almond Loaf Blueberry Orange Almond Loaf

Author: Canadian Living

This loaf has it all – fruit, nuts and a sparkling top. If you like, change the flavours by using other dried fruit, such as golden raisins, cranberries or cherries, instead of the blueberries.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: May 2002




In large bowl, beat butter with granulated sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in grated orange rind and almond extract.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in blueberries and almonds. Spread in greased and parchment paper–lined 9- x 5-inch (2 L) loaf pan.

Topping: Sprinkle sliced almonds and granulated sugar evenly over batter. Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean.

Let loaf cool in pan on rack for 15 minutes. Turn out loaf onto rack; let cool. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Nutritional facts Per slice: about

  • Sodium 266 mg
  • Protein 5 g
  • Calories 261.0
  • Total fat 12 g
  • Cholesterol 51 mg
  • Saturated fat 6 g
  • Total carbohydrate 35 g


  • Iron 9.0
  • Folate 14.0
  • Calcium 7.0
  • Vitamin A 10.0
  • Vitamin C 2.0
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Blueberry Orange Almond Loaf