Blueberry & Orange Poppy Seed Loaf | Soft, Buttery & Easy to Bake

Today I'm baking a 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. 📍 My online treat shop is now open (Belhar, Cape Town, Western Cape only for now). RECIPE — Blueberry & Orange Poppy Seed Loaf Ingredients: • 135g (2/3 cup) brown or granulated sugar • 1 tbsp orange zest • 1 tbsp vanilla essence • 160g softened salted butter • 250ml (1 cup) amasi (or buttermilk) • 60ml (1/4 cup) organic orange juice • 15g (1/8 cup) poppy seeds • 240g (2 cups) cake flour • 1 tsp baking soda • 1 tsp baking powder • 1/4 tsp salt • 100g (2/3 cup) fresh or frozen blueberries 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. Come find me and tell me how yours turned out! 🔔 Subscribe for more bakes 📸 Tag me @wandilebakes on TikTok, YouTube & Pinterest #BlueberryOrangeLoaf #PoppySeedCake #HomeBaking #WandileBakes