Ingredients

1 3/4 cups plain/all-purpose flour

1 cup white sugar (preferably caster or 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 (from 1 large or 2 small lemons)

1/2 tsp vanilla extract

1/2 cup canola oil (or vegetable, grapeseed oil)

2 tsp flour (for coating blueberries)

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

Step 1: Preheat your oven to 200°C (390°F) or 180°C (fan forced). Butter and line a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75″) loaf pan with parchment or baking paper.

Step 2: Toss the blueberries in 2 teaspoons of flour to coat them. This helps keep them suspended in the batter and prevents sinking.

Step 3: In a large bowl, whisk together the 1 3/4 cups flour, sugar, baking powder, and salt.

Step 4: Make a well in the dry ingredients and add the yoghurt, eggs, lemon zest, vanilla extract, and canola oil. Whisk until just combined.

Step 5: Gently fold in the flour-coated blueberries, including any remaining flour in their bowl.

Step 6: Pour the batter into the prepared loaf pan. Bake for 50 minutes, then cover loosely with foil and bake for another 15 to 25 minutes. Check doneness by inserting a skewer—if it comes out clean, it’s ready; if not, bake for another 10 minutes.

Step 7: Allow the loaf to rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely before glazing.

Step 8: For the glaze, whisk together the sifted icing sugar and lemon juice until smooth. Add milk 1 tablespoon at a time if needed to reach a pourable consistency.

Step 9: Drizzle or spread the glaze over the cooled bread set on a rack with a tray underneath to catch drips. Spoon any glaze that pools on the tray back onto the loaf. Let the glaze set for about 20 minutes before slicing and serving.

Tips & Variations

Using canola or grapeseed oil keeps the bread moist and light; avoid olive oil as it may alter the flavor.

Coating the blueberries in flour is key to preventing them from sinking to the bottom—especially important when using frozen berries.

For a dairy-free option, substitute yoghurt with coconut yoghurt and use a plant-based milk for the glaze.

Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm spice twist.

Storage

Store the blueberry bread loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices gently in a toaster oven or microwave until heated through. The glaze may soften but will still add a lovely sweet finish.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work wonderfully in this recipe. There’s no need to thaw frozen berries—just toss them in flour as usual to keep them from sinking.

Do I have to use yoghurt?

Yoghurt adds moisture and a slight tang to the bread, but you can substitute with sour cream or buttermilk if preferred. Avoid low-fat versions for best texture.