There’s something special about baking a loaf of blueberry bread at home. The aroma of sweet blueberries and zesty lemon fills your kitchen, and as you slice into the golden crust, the sight of plump blueberries makes your heart happy. Whether you’re looking for a breakfast delight, a midday snack, or a comforting dessert, a blueberry bread loaf is a timeless recipe that never disappoints.
Why Blueberry Bread Loaf Is the Perfect Homemade Treat
Blueberry bread loaf is more than just a baked good. It’s a comforting, wholesome option that feels like a warm hug on a plate. The moist, tender crumb pairs beautifully with the bursts of blueberries, while the optional lemon glaze adds a tangy sweetness. Plus, it’s incredibly easy to make, even if you’re not an experienced baker.
Ingredients for Blueberry Bread Loaf
To make a blueberry bread loaf that’s perfectly moist and bursting with flavor, you’ll need the following ingredients:
Dry Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 1 3/4 cups | Forms the structure of the bread. |
| White sugar | 1 cup | Adds sweetness and helps with browning. |
| Baking powder | 2 tsp | Provides the necessary lift for the loaf. |
| Salt | Pinch | Enhances the overall flavor. |
Wet Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Plain yogurt | 1 cup | Ensures a moist, tender texture. |
| Eggs | 3 large (55–60g each) | Binds the ingredients and adds richness. |
| Lemon zest | 2 tsp | Provides a bright, citrusy flavor. |
| Vanilla extract | 1/2 tsp | Enhances the sweetness with a warm note. |
| Canola oil | 1/2 cup | Keeps the loaf moist and soft. |
Blueberries
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh or frozen blueberries | 1 1/2 cups | Adds bursts of juicy flavor. |
| Flour | 2 tsp | Prevents blueberries from sinking. |
Optional Lemon Glaze
| Ingredient | Quantity | Purpose |
|---|---|---|
| Powdered sugar | 1 1/2 cups | Creates the glaze. |
| Lemon juice | 2 tbsp | Adds tang and balances sweetness. |
| Milk (if needed) | 1–2 tbsp | Adjusts the consistency of the glaze. |
Step-by-Step Instructions for Making Blueberry Bread Loaf
1. Prepare the Pan
- Preheat your oven to 200°C (390°F) or 180°C for fan-forced ovens.
- Butter and line a loaf pan with parchment paper. A pan measuring approximately 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inches) works best for a tall, evenly baked loaf.
2. Coat the Blueberries
- Toss the blueberries with 2 teaspoons of flour. This step helps prevent the blueberries from sinking to the bottom of the loaf during baking.
3. Combine the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
4. Mix the Wet Ingredients
- In a separate bowl, whisk together the yogurt, eggs, lemon zest, vanilla extract, and canola oil until smooth and well combined.
5. Create the Batter
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until the ingredients are just incorporated.
- Fold in the blueberries, ensuring they’re evenly distributed. Include any flour remaining in the blueberry bowl.
6. Bake the Loaf
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even finish.
- Bake for 50 minutes, then cover with foil to prevent over-browning. Continue baking for another 15–25 minutes, or until a skewer inserted into the center comes out clean.
- Check at 15 minutes; if the skewer comes out with batter, bake for an additional 10 minutes.
7. Cool the Bread
- Let the loaf rest in the pan for 5 minutes before transferring it to a cooling rack. Allow it to cool completely before adding the glaze.
How to Make the Lemon Glaze
1. Prepare the Glaze
- Sift the powdered sugar into a bowl to remove any lumps.
- Add the lemon juice and whisk until smooth. If the glaze is too thick, add milk, 1 tablespoon at a time, until you reach the desired consistency.
2. Glaze the Loaf
- Place the cooled loaf on a rack set over a baking tray to catch any drips.
- Pour or spread the glaze evenly over the top of the loaf.
- Let the glaze set for about 20 minutes before slicing and serving.
Nutritional Information
Here’s an approximate breakdown of the nutritional content per slice (based on 12 slices):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~35g |
| Protein | ~4g |
| Fat | ~10g |
| Fiber | ~1g |
| Sugar | ~20g |
Note: Values may vary based on ingredient brands and portion sizes.
Tips for Success
- Use Room Temperature Ingredients: This helps the batter mix more evenly, ensuring a consistent texture.
- Don’t Overmix: Overmixing can lead to a dense loaf. Mix just until the ingredients are combined.
- Test for Doneness: Ovens vary, so use a skewer to ensure the loaf is fully baked.
- Customize the Flavors: Swap lemon zest for orange zest, or add a sprinkle of cinnamon for a warm twist.
Serving Suggestions
Blueberry bread loaf is versatile and pairs beautifully with various accompaniments:
- Breakfast: Serve with a dollop of Greek yogurt and fresh fruit.
- Snack: Enjoy a slice with a cup of tea or coffee.
- Dessert: Top with whipped cream or a scoop of vanilla ice cream.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes, frozen blueberries work perfectly. Toss them in flour to prevent them from sinking and use them straight from the freezer—no need to thaw.
2. How do I store blueberry bread loaf?
Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
3. Can I freeze blueberry bread loaf?
Absolutely! Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
4. What if I don’t have yogurt?
You can substitute yogurt with sour cream or buttermilk for a similar texture and tang.
5. How do I prevent the loaf from drying out?
Cover it with foil during the last 15–25 minutes of baking and avoid overbaking.
6. Can I make this loaf gluten-free?
Yes, use a gluten-free all-purpose flour blend. Ensure it includes a binding agent like xanthan gum for the best results.
Conclusion: Bake Your Perfect Blueberry Bread Loaf Today
Making a blueberry bread loaf at home is more than just baking—it’s creating a moment of joy for yourself and those you share it with. From the first mix of ingredients to the final drizzle of glaze, each step is a testament to how simple ingredients can create something truly special.
So grab your apron, preheat the oven, and let the magic unfold in your kitchen. Your perfect blueberry bread loaf awaits!
Blueberry Bread Loaf: A Sweet Treat for Every Occasion
- Total Time: 80–90 minutes
- Yield: 12 slices
Description
Bursting with juicy blueberries and a hint of zesty lemon, this Blueberry Bread Loaf is a versatile treat that’s perfect for breakfast, a midday snack, or dessert. Topped with an optional tangy lemon glaze, it’s a delightful way to brighten your day.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- Pinch of salt
Wet Ingredients:
- 1 cup plain yogurt
- 3 large eggs (55–60g each)
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil
Blueberries:
- 1 1/2 cups fresh or frozen blueberries
- 2 teaspoons flour (for coating blueberries)
Optional Lemon Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Pan:
- Preheat your oven to 200°C (390°F) or 180°C (fan-forced).
- Butter and line a loaf pan with parchment paper. A pan measuring approximately 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inches) works best.
- Coat the Blueberries:
- Toss the blueberries with 2 teaspoons of flour to prevent them from sinking during baking.
- Combine the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the yogurt, eggs, lemon zest, vanilla extract, and canola oil until smooth.
- Create the Batter:
- Make a well in the center of the dry ingredients and pour in the wet mixture.
- Gently whisk until just combined. Avoid overmixing to keep the loaf tender.
- Fold in the blueberries, ensuring even distribution. Include any flour left in the blueberry bowl.
- Bake the Loaf:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes, then cover with foil to prevent over-browning.
- Continue baking for another 15–25 minutes, or until a skewer inserted into the center comes out clean. Check at 15 minutes and extend baking time if needed.
- Cool the Bread:
- Let the loaf rest in the pan for 5 minutes before transferring it to a cooling rack. Allow it to cool completely before glazing.
- Make the Lemon Glaze (Optional):
- Sift the powdered sugar into a bowl.
- Add the lemon juice and whisk until smooth. Adjust consistency with milk, adding 1 tablespoon at a time.
- Pour or spread the glaze over the cooled loaf and let it set for about 20 minutes.
Notes
- Frozen Blueberries: Use them straight from the freezer; no need to thaw.
- Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for even mixing.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Customization: Swap lemon zest for orange zest, or add a dash of cinnamon for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 65–75 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American
