Set your oven to 350°F (175°C).

Grease a 9x5-inch loaf pan or line with parchment paper. For a wrinkle-free fit, place parchment over an inverted loaf pan, fold corners at a 45° angle like wrapping a gift, then press your baking pan over it to shape. Let it sit while you prep the batter.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Keep this bowl ready for when you combine with the wet ingredients.

In a large bowl, whisk together the melted butter and sugar until smooth.

Add the eggs, vanilla, and orange juice. Mix until the batter looks slightly creamy.

Stir in the milk until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula.

You should still see a few streaks of flour. Don't overmix.

Let the batter sit for 15-20 minutes. Use this time to prep your pan, toss your blueberries in flour, or clean up. The baking powder will start activating, and the batter will thicken slightly.

In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.

Gently fold in the flour-coated blueberries and 1 teaspoon of orange zest. Use a spatula and fold just until distributed.

Transfer the batter into your prepared loaf pan. Spread evenly with a spatula.

Sprinkle the turbinado sugar evenly over the top, followed by the remaining ½ teaspoon of orange zest.

Place the loaf in the center of your preheated 350°F (175°C) oven.

Insert a toothpick into the center. It should come out clean or with a few moist crumbs.

For best results, check the internal temperature while the loaf is still in the oven. You're looking for 195-200°F (90-93°C).

If not done, continue baking in 5-minute increments until the toothpick comes out clean.

Let the loaf cool in the pan for 10 minutes.

Lift the loaf out using the parchment paper edges (if lined) or carefully invert onto a wire cooling rack.

Let cool completely before slicing, about 30 minutes more.

Use a serrated knife for clean cuts.

Preheat oven to 350°F (175°C).

Bake for 50-60 minutes until a toothpick comes out clean and internal temp reaches 195-200°F. If using streusel topping, tent with foil if it browns too quickly.

Reduce oven temperature to 325°F (163°C).

Bake for 45-55 minutes. Watch carefully as convection can brown the top faster, especially with streusel topping.