Blueberry Bread Loaf
A moist and tender bread loaf speckled with juicy blueberries and a hint of lemon zest, perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups flour (plain or all-purpose)
- 1 cup white sugar (ideally caster or superfine)
- 2 tsp baking powder
- Pinch of salt
Wet Ingredients
- 1 cup plain yogurt (preferably not low fat)
- 3 large eggs (about 55 – 60g or 2oz each)
- 2 tsp lemon zest (from 1 large lemon or 2 small lemons)
- 1/2 tsp vanilla extract
- 1/2 cup canola oil (or vegetable, grapeseed oil)
Blueberries and Glaze (optional)
- 1 1/2 cups blueberries (fresh or frozen; no need to defrost)
- 2 tsp flour (for tossing blueberries)
- 1 1/2 cups powdered sugar (for optional glaze, sifted)
- 2 tbsp lemon juice (for optional glaze)
- 1-2 tbsp milk (for optional glaze, if needed)
Instructions
Preparation
- Preheat the oven to 200°C (390°F) or 180°C (fan forced) and line a loaf pan with parchment paper.
- Toss blueberries in 2 tsp of flour to prevent sinking in the batter.
Mixing
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In the center of the dry ingredients, add yogurt, eggs, lemon zest, vanilla extract, and canola oil. Whisk until smooth.
- Gently fold the floured blueberries into the batter.
Baking
- Pour the batter into the prepared loaf pan and bake for about 50 minutes.
- Cover the loaf with foil to prevent over-browning and continue to bake for an additional 15 to 25 minutes until a skewer comes out clean.
Cooling and Glazing
- Cool the loaf in the pan for 5 minutes, then transfer to a cooling rack.
- For the optional glaze, mix sifted powdered sugar with lemon juice and milk until smooth, then drizzle over the cooled loaf.
Serving
- Slice and serve the Blueberry Bread Loaf, optionally with butter or whipped cream.
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Notes
Store the loaf wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days or in the fridge for a week. It can be frozen for up to 3 months.