Blueberry Bread Loaf
A moist Blueberry Bread Loaf bursting with blueberries and fresh lemon flavor.
Equipment
- Loaf pan
Ingredients
Dry
- 1 ¾ cups flour plain / all purpose
- 1 cup white sugar preferably caster/superfine
- 2 teaspoon baking powder
- a pinch salt
Wet
- 1 cup plain yoghurt preferably not low fat
- 3 large eggs 55 - 60g / 2oz each
- 2 teaspoon lemon zest from 1 large or 2 small lemons
- ½ teaspoon vanilla extract
- ½ cup canola oil or vegetable, grapeseed oil
Blueberries
- 2 teaspoon flour
- 1 ½ cups blueberries frozen or fresh (no need to defrost)
Optional lemon glaze
- 1 ½ 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 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. 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. Drizzle with Glaze and wait until the glaze sets before slicing to serve.
Glaze
- Whisk icing sugar and lemon until smooth, using milk only if needed to achieve the right thickness.
Notes
The glaze is optional but adds a lovely finish to the bread.
Nutrition
Serving: 1sliceCalories: 377kcalCarbohydrates: 70gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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