Description
This moist and flavorful Blueberry Bread Loaf combines the tartness of fresh or frozen blueberries with a subtle lemon and vanilla aroma. Perfect for breakfast or an afternoon snack, it features a tender crumb enhanced by a creamy yoghurt base and a tangy lemon glaze that adds a sweet finish. Easy to prepare with simple pantry staples, this loaf is delightfully soft and packed with bursts of juicy fruit in every bite.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 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)
Fruit
- 1 1/2 cups frozen or fresh blueberries (no need to defrost)
Glaze
- 1 1/2 cups soft icing sugar / powdered sugar (sifted)
- 2 tbsp lemon juice
- 1–2 tbsp milk (if needed)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F), or 180°C (fan forced). This ensures the oven is at the perfect temperature for baking the loaf evenly.
- Prepare Loaf Pan: Butter and line a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inches) loaf pan with parchment or baking paper. This helps the loaf release easily after baking and gives it a nice tall shape.
- Coat Blueberries: Toss the blueberries with 2 teaspoons of flour. This step prevents the berries from sinking to the bottom of the batter during baking, especially important if using frozen fruit.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the 1 3/4 cups flour, 1 cup sugar, 2 teaspoons baking powder, and a pinch of salt until well combined.
- Add Wet Ingredients: Create a well in the centre of the dry ingredients. Pour in the yoghurt, eggs, lemon zest, vanilla extract, and canola oil. Whisk everything together until just incorporated, making sure not to overmix to keep the loaf tender.
- Fold in Blueberries: Gently fold the flour-coated blueberries, including any remaining flour from the coating bowl, into the batter. Mix carefully to distribute berries without breaking them.
- Bake the Loaf: Pour the batter evenly into the prepared loaf pan. Bake for 50 minutes, then cover the loaf loosely with foil to prevent over-browning. Continue baking for another 15 to 25 minutes. Check after 15 minutes by inserting a skewer; if it comes out with batter, bake for an additional 10 minutes until a clean skewer is achieved.
- Cool the Loaf: Allow the loaf to rest in the pan for 5 minutes before transferring it to a cooling rack. Let it cool completely to room temperature, which helps set the crumb and reduces crumbly slices.
- Prepare Glaze: Whisk together the sifted icing sugar and lemon juice until smooth. If the glaze is too thick, add milk 1 tablespoon at a time until the desired consistency is reached for pouring or spreading.
- Glaze the Loaf: Drizzle or spread the glaze over the cooled loaf positioned on a rack with a baking tray underneath to catch drips. Use a spatula to scrape any glaze drippings back onto the loaf. Allow the glaze to set for about 20 minutes before slicing and serving.
Notes
- Using caster or superfine sugar ensures the sugar dissolves quickly, giving a smoother batter.
- Coating blueberries in flour prevents them from sinking in the batter, promoting an even fruit distribution.
- The glaze consistency can be adjusted with milk to avoid being too runny or too stiff.
- Ensure the loaf is completely cool before glazing to avoid melting the icing sugar.
- This recipe works well with either fresh or frozen blueberries; no need to thaw frozen berries before use.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: blueberry bread, lemon blueberry loaf, blueberry cake, moist blueberry bread, blueberry dessert, lemon glaze cake
