Description
This moist and flavorful Blueberry Bread Loaf combines tart blueberries with a citrusy lemon glaze for a delightful treat perfect for breakfast, dessert, or a snack. Made with yogurt and a touch of vanilla, this quick bread is easy to prepare and bakes up with a tender crumb and a beautiful golden crust.
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 / 2 oz 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)
Fruit
- 1 1/2 cups frozen or fresh blueberries (no need to defrost)
Glaze
- 1 1/2 cups soft icing sugar / powdered sugar (sifted)
- 2 tbsp lemon juice
- 1–2 tbsp milk (if needed, to adjust glaze consistency)
Instructions
- Preheat Oven: Set your oven to 200°C (390°F) or 180°C (fan forced) to get it ready for baking the loaf.
- Prepare Loaf Pan: 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 to prevent sticking and enable easy removal of the bread.
- Coat Blueberries: Toss the fresh or frozen blueberries in 2 teaspoons of flour to prevent them from sinking to the bottom when baking. Use less flour if blueberries are dry, more if frozen.
- Mix Dry Ingredients: In a large bowl, whisk together the 1 3/4 cups flour, sugar, baking powder, and salt until combined evenly.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and add the yogurt, eggs, lemon zest, vanilla extract, and canola oil. Whisk gently until just incorporated, avoiding overmixing.
- Fold in Blueberries: Carefully fold in the coated blueberries along with any remaining flour left from coating, ensuring even distribution without breaking the berries.
- Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for 50 minutes, then cover the loaf with foil to prevent excess browning. Continue baking for another 15 to 25 minutes. Check with a skewer after 15 minutes; if it comes out clean, the loaf is done. If batter sticks, bake an additional 10 minutes.
- Cool the Bread: Allow the loaf to rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely before glazing.
- Prepare the Glaze: Whisk together the sifted icing sugar and lemon juice until smooth. Add milk 1 tablespoon at a time only if needed to reach the desired consistency.
- Glaze the Loaf: Pour or spread the glaze over the cooled loaf set on a rack placed over a baking tray. Collect any drips from the tray and use a spatula to scrape them back onto the loaf. Allow the glaze to set for about 20 minutes before slicing and serving.
Notes
- Tossing the blueberries in flour helps prevent them from sinking to the bottom of the loaf during baking.
- Using plain yogurt (not low fat) adds moisture and tenderness to the bread crumb.
- Adjust the glaze thickness with milk carefully; too runny glaze will drip off completely.
- Check doneness with a skewer inserted into the center; it should come out clean or with just a few moist crumbs.
- Use a loaf pan size approximately 21 x 11 x 7 cm for best results to achieve a tall, evenly baked loaf.
- Prep Time: 15 minutes
- Cook Time: 65-75 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: blueberry bread, lemon glaze, quick bread, breakfast bread, blueberry loaf, moist bread, homemade bread
