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