Blueberry Bread Loaf
Total Time
1 hour and 30 minutes
Prep Time
15 minutes
Cook Time
1 hour and 15 minutes
Rating
4.95 out of 5 stars
(72)
Ingredients
8 servings
- 1 3/4 cups flour (, plain / all purpose)
- 1 cup white sugar (, preferably caster/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 (1 large or 2 small lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil (or vegetable, grapeseed oil)
- 2 tsp flour
- 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)
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Preparation
Step 1
Preheat oven to 200°C/390°F (180°C fan forced).
Step 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.
Step 3
Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
Step 4
Whisk Dry ingredients in a bowl.
Step 5
Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.
Step 6
Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
Step 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.
Step 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.
Step 9
Glaze
Step 10
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.
Step 11
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