Blueberry Bread Loaf
A quick Blueberry Bread Loaf that is moist and bursting with blueberries and a hint of lemon.
Equipment
- loaf pan
Ingredients
Dry
- 1.75 cups flour plain / all purpose
- 1 cups white sugar preferably caster/superfine
- 2 teaspoon baking powder
- a pinch salt
Wet
- 1 cups plain yoghurt preferably not low fat
- 3 large eggs 55 - 60g / 2oz each
- 2 teaspoon lemon zest (1 large or 2 small lemons)
- 0.5 teaspoon vanilla extract
- 0.5 cups canola oil (or vegetable, grapeseed oil)
Blueberries
- 2 teaspoon flour
- 1.5 cups blueberries frozen or fresh (no need to defrost)
Optional lemon glaze
- 1.5 cups soft icing sugar sifted
- 2 tablespoon lemon juice
- 1-2 tablespoon milk if needed
Instructions
Preparation
- Preheat oven to 200°C/390°F (180°C fan forced).
- Butter and line a loaf pan with parchment / baking paper.
- Toss blueberries in flour to help keep them suspended in the batter.
- Whisk Dry ingredients in a bowl.
- Make a well in the Dry ingredients and add Wet ingredients. Whisk until incorporated.
- Fold in blueberries, including any flour remaining in the blueberry bowl.
- Pour into the prepared tin and bake for 50 minutes, then cover with foil.
- Bake for a further 15-25 minutes, or until a skewer comes out clean.
- Rest for 5 minutes then turn onto a cooling rack and completely cool.
- For the glaze, whisk icing sugar and lemon until smooth, using milk only if needed.
Notes
This cake can be stored for 5 days in an airtight container or frozen for 3 months. Tossing flour helps stop blueberries from sinking.
Nutrition
Serving: 1sliceCalories: 377kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 33mgPotassium: 185mgFiber: 1gSugar: 41gVitamin A: 110IUVitamin C: 4mgCalcium: 79mgIron: 1mg
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