Blueberry Bread Loaf
This moist and flavorful Blueberry Bread Loaf is packed with juicy blueberries and has a hint of lemon, making it a perfect treat for breakfast, snacks, or dessert.
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.
Notes
Store in an airtight container at room temperature for 2-3 days. Refrigerate for up to a week or freeze for up to three months. Wrap tightly to prevent freezer burn.