Sometimes I get extra excited about a recipe, and this orange blackberry muffin loaf is one of them! Super easy, it's the best muffin recipe I know with sweet blackberries and orange zest baked in a loaf pan. The results are superb!
I have my go-to muffin recipe and it's simply the best ever. Also, I just realized it is not yet posted in this blog (the horror, I know).
But, I also realized that it is even better in loaf form. Hence this fabulous orange blackberry muffin loaf. It is amazing, really.
The best part is that it is an old-fashioned muffin recipe. Dry ingredients in one bowl, wet ingredients in another bowl. Barely mix them together and that's it. Not even a beater is needed. How is that for easiness?
What berries should you use?
You can use any berry, but I find that blackberries and blueberries work best (alone or mixed) with the orange zest in this type of recipe.
If you opt for lemon zest - that universal favorite! - raspberries are my favorite. But I know blueberries are the most popular.
If you want to use strawberries I prefer them fresh since frozen tend to be too watery and lose flavor, in my opinion. Lime zest will be my first choice, it pairs amazingly with strawberries, as you can see in this strawberry lime danish braid.
What type of pan should you use?
I use a loaf cake pan (or quick bread pan), but you can use a small tube pan. I don't recommend bundt pans with too much detail since the batter will probably stick and not unmold well in certain places.
But do use a narrow pan; otherwise, it will take too long to bake the center of the cake and the sides will be too thick from overbaking. What you can use, if you don't want a loaf, is a sheet cake pan so the cake is wide but not tall, and cut it in squares, similar to a snack cake.
The idea is to use a pan that will bake the center of the batter quickly without overbaking the sides and bottom.
Muffin to loaf pan conversion
It goes without saying that this recipe can be made in muffin form; it is a muffin recipe after all!
It is perfect for 12 regular-sized muffins. Any recipe that yields twelve muffins is usually good for an 8x3-inch pan, or similar.
Not exactly what we're talking about, but any cake recipe that yields one bundt/tube cake is good for about 24 cupcakes. Or two loaf cakes.
About butter and oil in muffin recipes
I make a compromise in terms of using all butter or all oil in this recipe.
Our much-loved butter gives it a great flavor but makes it heavier. Oil makes it less dense but lacks that rich flavor. So, half and half it is. You can use any type of oil, even olive oil which is probably my favorite one. Canola and coconut work well too.
So, I hope you give this recipe a try because it is phenomenal. And versatile in terms of zest and berries.
Enjoy the week my friends!
Related recipes you might like:
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Blackberry Loaf Cake
This is a muffin recipe baked in a loaf pan. It is extraordinary!
- Total Time: 55 minutes
- Yield: 8 slices
Ingredients
- 2 cups (280g) all-purpose or cake flour
- 1 cup (200g) sugar
- 1 tablespoon (10g) baking powder
- 1 teaspoon salt
- 2 eggs, room temperature
- ¾ cup (180ml) whole milk, at room temperature
- ¼ cup (65ml) vegetable oil (I use sunflower)
- 4 tablespoons (60g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 or 2 oranges
- 1 ½ cups (180g) blackberries, fresh or frozen (do not defrost)
Instructions
- Preheat oven at 350ºF / 180ºC.
- Butter or spray an 8x3-inch (20x7cm) loaf cake pan and line with a piece of parchment paper if you want.
- In a large bowl mix dry ingredients: sifted flour, baking powder and salt, and sugar.
- Mix to combine.
- Add blackberries and mix lightly.
- In another bowl mix eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
- Add zest.
- Add all of the wet ingredients at once to dry ingredients.
- Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed.
- Be careful also not to mash the blackberries.
- Pour into prepared pan, smooth top and bake for 30-40 minutes, until top is cracked, golden and tester inserted in center comes out clean.
- Let cool on wire rack for about 20 minutes and carefully unmold. Let cool completely.
- You can glaze it, but I find it’s amazing plain. Your call.
- Keep wrapped in film.
Notes
- You can use a different citrus zest and berry mix, such as lemon and blueberries or orange and raspberries. All work amazing.
- It yields 12 regular sized muffins if that is your jam.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅛
- Calories: 373
- Sugar: 28.3 g
- Sodium: 324.9 mg
- Fat: 14.9 g
- Carbohydrates: 55.7 g
- Protein: 5.8 g
- Cholesterol: 64.1 mg
Keywords: muffin loaf, blackberry loaf
Alisha Rodrigues says
Loving the texture of this one. I like simple flavors and this has it all. Thanks for sharing it. I'm going to try it soon
★★★★★
Paula Montenegro says
Thanks Alisha!
Colleen says
What a delicious looking loaf. I love the orange blackberry combo and how its as easy as making muffins. Can't wait to try it!
★★★★★
Jenni LeBaron says
I love a good sweet loaf an the flavors of the orange and blackberries in this sound wonderful. I can imagine enjoying a slice or two with a hot mug of tea!
★★★★★
Danielle says
Well, you are not alone because I am super excited about this blackberry muffin loaf - it could make a great start of the day or just to treat someone coming over. Yum!
★★★★★
Paula Montenegro says
I completely agree Danielle!
Marisa F. Stewart says
What an absolutely beautiful loaf. Instead of just one fruit - the blackberries -- I love how you brought in the citrus. This would be nice treat to serve for an afternoon coffee or tea. Also, it would make a nice gift!!
★★★★★
Paula Montenegro says
Thanks for stopping by Marisa!
Kylee from Kylee Cooks says
this is PERFECT for using up blackberries I have in my fridge right now!! I love all things citrus, and blackberry is a great complement to that. Can't wait to dig in!
Paula Montenegro says
Thanks Kylee!
Lindsey Pine says
Your pictures make me want to grab a slice from my computer! I know what I'm making this weekend!
Paula Montenegro says
Hope you like it Lindsey!
Tammy says
This is the kind of loaf I'd love to toast in the morning with a pat of butter and enjoy with coffee. It looks beautiful and sounds delicious!
★★★★★
Paula Montenegro says
Thanks Tammy!
Rebecca Blackwell says
Oh my word, the moistness of this bread is just jumping off the screen at me. It looks seriously delicious. I love the idea of combining strawberries with lime zest (and thank you for the tip about using frozen). Think I'm going to have to try this ... perhaps tomorrow. Or, perhaps tonight. 🙂
Paula Montenegro says
Thanks Rebecca! It's such a simple recipe yet amazing in flavor.
angiesrecipes says
This muffin loaf turned out fabulous! Thanks for sharing your recipe, Paula.
Paula Montenegro says
Thanks Angie!