Name: Blueberry Lemon Bread Loaf with Lemon Glaze Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 3/4 cups plain/all-purpose flour; 1 cup white sugar (preferably caster/superfine); 2 tsp baking powder; Pinch of salt; 2 tsp flour (for coating blueberries); 1 cup plain yoghurt (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); 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)

Ingredients

1 3/4 cups plain flour (all purpose)

1 cup white sugar (preferably caster or superfine)

2 tsp baking powder

Pinch of salt

1 cup plain yoghurt (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 or grapeseed oil)

2 tsp flour (for coating 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, to adjust glaze consistency)

Instructions

Step 1: Preheat the oven to 200°C (390°F) or 180°C (fan forced). Butter and line a loaf pan (about 21 x 11 x 7 cm) with parchment paper.

Step 2: Toss the blueberries with 2 teaspoons of flour to coat them; this prevents them from sinking in the batter.

Step 3: In a bowl, whisk together the plain flour, sugar, baking powder, and salt.

Step 4: Make a well in the dry ingredients. Add the yoghurt, eggs, lemon zest, vanilla extract, and canola oil. Whisk until just combined.

Step 5: Gently fold in the floured blueberries, including any leftover flour from the bowl.

Step 6: Pour the batter into the prepared loaf pan. Bake for 50 minutes, then cover with foil and bake for an additional 15 to 25 minutes, or until a skewer inserted into the center comes out clean. Check at 15 minutes and bake longer if needed.

Step 7: Let the loaf rest for 5 minutes, then turn it out onto a cooling rack to cool completely.

Step 8: To make the glaze, whisk together the icing sugar and lemon juice until smooth. Add milk if necessary to reach a pourable consistency.

Step 9: Drizzle or spread the glaze over the cooled loaf set on a rack over a baking tray. Use a spatula to scrape drippings back onto the cake. Allow glaze to set for about 20 minutes before slicing.

Tips & Variations

Use fresh or frozen blueberries without thawing for best texture.

To add more flavor, try folding in a handful of chopped nuts or a teaspoon of cinnamon.

If you prefer a dairy-free version, substitute yoghurt with coconut yogurt and use a plant-based milk for the glaze.

Ensure blueberries are well-coated with flour to prevent them from sinking to the bottom of the loaf.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work beautifully in this recipe. There’s no need to change any quantities or preparation methods.

How do I know when the bread loaf is fully baked?

Insert a skewer or toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs. If wet batter sticks to it, bake the loaf for an additional 5 to 10 minutes and test again.