Delicious Blueberry Bread Loaf Recipe
Blueberry Bread Loaf
Introduction
Blueberry Bread Loaf is a delightful treat that is perfect for breakfast, snacks, or even dessert. This moist and flavorful loaf is packed with juicy blueberries and has a hint of lemon that elevates its taste. Whether you’re enjoying it with a cup of coffee or sharing it with friends and family, this bread loaf is sure to please everyone!
Why Make This Recipe
Making Blueberry Bread Loaf is easy and rewarding. It’s a great way to use fresh or frozen blueberries, making it a versatile recipe any time of the year. The combination of yogurt and eggs creates a tender crumb that melts in your mouth, while the lemon zest adds a refreshing brightness. Plus, you can whip up this loaf quickly, and the smell of it baking will fill your home with a lovely aroma.
How to Make Blueberry Bread Loaf
Making this Blueberry Bread Loaf involves a few simple steps that anyone can follow. Here’s how to do it:
Ingredients:
- 1 3/4 cups flour (plain / all-purpose)
- 1 cup white sugar (preferably caster/superfine)
- 2 tsp baking powder
- Pinch of salt
- 1 cup plain yogurt (preferably not low fat)
- 3 large eggs (55 – 60g / 2oz each)
- 2 tsp lemon zest (from 1 large or 2 small lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil (or vegetable, grapeseed oil)
- 2 tsp flour (to coat blueberries)
- 1 1/2 cups frozen or fresh blueberries (no need to defrost)
- 1 1/2 cups soft icing sugar / powdered sugar (sifted)
- 2 tbsp lemon juice
- 1-2 tbsp milk (if needed)
Directions:
- Preheat oven to 200°C/390°F (180°C fan forced).
- Line loaf pan: Butter and line a loaf pan with parchment/baking paper. A pan measuring 21 x 11 x 7 cm (8.3 x 4.5 x 2.75") works well for a nice tall loaf.
- Coat blueberries: Toss blueberries in a little flour; this helps them stay suspended in the batter.
- Whisk Dry ingredients in a bowl.
- Add Wet ingredients: Make a well in the dry ingredients and add the wet ingredients. Whisk until everything is combined.
- Fold in blueberries: Gently fold in the blueberries, ensuring to include any flour left in the blueberry bowl.
- Bake: Pour the batter into the prepared tin. Bake for 50 minutes, then cover with foil. Continue baking for another 15-25 minutes, or until a skewer comes out clean. Check after 15 minutes, and if it still has batter, bake for an additional 10 minutes.
- Cool: Let it rest for 5 minutes before turning onto a cooling rack to cool completely. Drizzle with glaze and allow it to set for about 20 minutes before slicing to serve.
Glaze
- Whisk icing sugar and lemon juice until smooth. Use milk only if needed for the right consistency. Pour or spread it over the cooled loaf.
How to Serve Blueberry Bread Loaf
Serve the Blueberry Bread Loaf sliced, warm or at room temperature. It tastes fantastic on its own, or you can add a spread of butter or a syrup drizzle for extra indulgence. This loaf pairs beautifully with tea or coffee, making it a perfect afternoon snack.
How to Store Blueberry Bread Loaf
To store, keep the Blueberry Bread Loaf in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it tightly!
Tips to Make Blueberry Bread Loaf
- For a lighter loaf, use low-fat yogurt, but avoid using no-fat alternatives as they can make the loaf dense.
- Toss blueberries with flour just before folding them into the batter. This helps them distribute evenly.
- Always check for doneness with a skewer. If it comes out with batter, it needs more time in the oven.
Variation
You can add nuts like walnuts or pecans for texture, or swap out blueberries for raspberries or chocolate chips to mix things up.
FAQs
-
Can I use frozen blueberries?
Yes, there is no need to defrost them. Just toss them in flour before adding to the batter. -
What can I substitute for yogurt?
You can use sour cream or buttermilk as a substitute if needed. -
How can I make this loaf sweeter?
You can increase the sugar by a little, but this loaf is already deliciously sweet with the blueberries.
With its simple ingredients and easy steps, the Blueberry Bread Loaf is a must-try recipe for anyone who loves baked goods. Enjoy making it and savor every bite!
Blueberry Bread Loaf
Ingredients
Dry Ingredients
- 1 3/4 cups flour (plain / all-purpose)
- 1 cup white sugar (preferably caster/superfine)
- 2 tsp baking powder
- 1 pinch salt
Wet Ingredients
- 1 cup plain yogurt (preferably not low fat)
- 3 large eggs (55 – 60g / 2oz each)
- 2 tsp lemon zest (from 1 large or 2 small lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil (or vegetable, grapeseed oil)
Blueberries and Glaze
- 2 tsp flour (to coat blueberries) Helps keep blueberries suspended in the batter.
- 1 1/2 cups frozen or fresh blueberries (no need to defrost)
- 1 1/2 cups soft icing sugar / powdered sugar (sifted)
- 2 tbsp lemon juice
- 1-2 tbsp milk (if needed) Adjust for glaze consistency.
Instructions
Preparation
- Preheat oven to 200°C/390°F (180°C fan forced).
- Butter and line a loaf pan measuring 21 x 11 x 7 cm (8.3 x 4.5 x 2.75") with parchment/baking paper.
- Toss blueberries in a little flour to help them stay suspended in the batter.
Mixing
- In a bowl, whisk together the dry ingredients.
- Make a well in the dry mixture and add the wet ingredients. Whisk until combined.
- Gently fold in the blueberries, ensuring to incorporate any flour left in the bowl.
Baking
- Pour the batter into the prepared tin.
- Bake for 50 minutes, then cover with foil. Bake for an additional 15-25 minutes, or until a skewer comes out clean.
- Check after 15 minutes; if the skewer has batter, bake for an additional 10 minutes.
Cooling and Glaze
- Let it rest for 5 minutes before turning onto a cooling rack.
- Drizzle with glaze (icing sugar mixed with lemon juice) and allow it to set for about 20 minutes before slicing.
