Description
This moist and flavorful Blueberry Bread Loaf is perfect for breakfast or a delightful snack. Made with fresh or frozen blueberries and a hint of lemon zest, it features a tender crumb enriched with yogurt and canola oil. The loaf is finished with a sweet lemon glaze that adds a refreshing citrus twist, making it a crowd-pleaser for any occasion.
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)
Other
- 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 for glaze consistency)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C if using a fan-forced oven to ensure proper baking temperature.
- 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 paper to prevent sticking and help with loaf removal.
- Coat Blueberries: Toss the blueberries in 2 teaspoons of flour. This coating prevents them from sinking to the bottom of the batter during baking, ensuring an even distribution.
- Mix Dry Ingredients: In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 2 tsp baking powder, and a pinch of salt to combine all dry components evenly.
- Add Wet Ingredients: Create a well in the center of the dry mixture and add 1 cup plain yoghurt, 3 large eggs, 2 tsp lemon zest, 1/2 teaspoon vanilla extract, and 1/2 cup canola oil. Whisk until the batter is smooth and well incorporated.
- Fold in Blueberries: Gently fold in the floured blueberries, including any remaining flour from the bowl, taking care not to overmix to keep the batter light.
- Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for 50 minutes, then cover the loaf loosely with foil to prevent over-browning. Continue baking for an additional 15 to 25 minutes or until a skewer inserted into the center comes out clean. Check after 15 minutes and if the skewer is still wet with batter, bake for another 10 minutes.
- Cool: Let the loaf rest for 5 minutes in the pan, then turn it out onto a cooling rack to cool completely.
- Prepare and Apply Glaze: In a small bowl, combine 1 1/2 cups sifted icing sugar with 2 tablespoons lemon juice. Add 1-2 tablespoons milk if needed to achieve a drizzleable glaze consistency. Drizzle the glaze over the cooled loaf and wait about 20 minutes for it to set before slicing and serving.
Notes
- Using all-purpose flour for coating the blueberries helps keep them suspended in the batter and prevents them from sinking.
- Ensure the yoghurt is not low fat to maintain moisture and richness in the loaf.
- Folding the blueberries gently into the batter prevents them from breaking and bleeding color.
- Covering the loaf with foil during baking prevents excessive browning on top while allowing the center to cook through.
- Allowing the glaze to fully set before slicing prevents it from running and keeps slices neat.
- You can substitute fresh blueberries with frozen ones without thawing, which is convenient during off-season.
