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5.0 from 216 votes

Blueberry Bread Loaf

Recipe video above. A quick blueberry lemon bread that is fast to prepare! Incredibly moist, bursting with blueberries and the fresh hint of lemon. The glaze is optional - it's delicious even without!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 8 - 12
Calories: 377 kcal
Course: Dessert
Cuisine: International

Ingredients

Dry
  • 1 3/4 cups flour , plain / all purpose
  • 1 cup white sugar , preferably caster/superfine
  • 2 tsp baking powder
  • pinch of salt
Wet
  • 1 cup plain yoghurt (preferably not low fat)
  • 3 large eggs , 55 - 60g / 2oz each
  • 2 tsp lemon zest (1 large or 2 small lemons)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canola oil (or vegetable, grapeseed oil)
Blueberries
  • 2 tsp flour
  • 1 1/2 cups frozen or fresh blueberries (no need to defrost)
Optional lemon glaze
  • 1 1/2 cups soft icing sugar / powdered sugar , sifted
  • 2 tbsp lemon juice
  • 1-2 tbsp milk , if needed

Instructions

    Cup of Yum
  1. Preheat oven to 200°C/390°F (180°C fan forced).
  2. Line loaf pan: Butter and line a loaf pan with parchment / baking paper. I used a 21 x 11 x 7 cm pan (8.3 x 4.5 x 2.75") which makes a nice tall loaf.
  3. Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
  4. Whisk Dry ingredients in a bowl.
  5. Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.
  6. Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
  7. Bake: Pour into the prepared tin. Bake for 50 minutes, then cover with foil. Bake for a further 15 - 25 minutes, or until a skewer comes out clean. Check after 15 minutes, then if the skewer comes out with batter on it, bake a further 10 minutes.
  8. Cool: Rest for 5 minutes then turn onto a cooling rack and completely cool. Drizzle with Glaze. Wait until the glaze sets (about 20 minutes) before slicing to serve.
Glaze
  1. Whisk icing sugar and lemon until smooth, using milk only if needed to achieve the right thickness (Note 3). Pour or spread over cake set on a rack over a baking tray. Scrape glaze drippings on the tray back onto the cake.

Notes

  • Tossing in flour helps to stop blueberries from sinking to the bottom of the batter. Neat trick I picked up from a different Ina Garten recipe!
  • Glaze - Ideally, make the glaze a thick pourable consistency. If the glaze can be poured in a thin stream, it will be transparent on the surface. So try to make it a very thick pourable consistency - like tomato ketchup consistency. Otherwise just make it thick enough to spread on the surface.
  • If you accidentally make it too thin, pour half on, then let it set a bit, then pour the remainder on. The double coating made the glaze non-transparent, as you can see in the photo!
  • Recipe adapted from Ina Garten's Lemon Yoghurt Cake.
  • Other berries - This can be made with raspberries, strawberries or any other fruit that you want. Fresh or frozen - just ensure they are chopped to be around the size of blueberries, you don't want giant chunks of fruit throughout it.
  • Storage - This is a lovely moist cake that will keep for 5 days in an airtight container in the pantry, though if it's particularly warm where you are, it is better to store in the fridge (serve at room temperature). It can also be frozen for 3 months.
  • Nutrition per slice, including glaze.

Nutrition Information

Calories 377cal (19%) Carbohydrates 60g (20%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 52mg (17%) Sodium 33mg (1%) Potassium 185mg (5%) Fiber 1g (4%) Sugar 41g (82%) Vitamin A 110IU (2%) Vitamin C 4mg (4%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 8- 12

Amount Per Serving

Calories 377

% Daily Value*

Calories 377cal 19%
Carbohydrates 60g 20%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 52mg 17%
Sodium 33mg 1%
Potassium 185mg 4%
Fiber 1g 4%
Sugar 41g 82%
Vitamin A 110IU 2%
Vitamin C 4mg 4%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.