blueberry loaf bread

Recipe video above. A quick blueberry lemon bread that is fast to prepare! Incredibly moist, bursting with blueberries and the fresh hint of lemon. The glaze is optional - it&#39;s delicious even without!

Blueberry Bread Loaf

flour (, plain / all purpose)

white sugar (, preferably caster/superfine)

tsp baking powder

salt

plain yoghurt ((preferably not low fat))

eggs

tsp lemon zest ((1 large or 2 small lemons))

vanilla extract

canola oil ((or vegetable, grapeseed oil))

tsp flour

blueberries ((no need to defrost))

icing sugar / powdered sugar (, sifted)

lemon juice

milk (, if needed)

Preheat oven to 200°C/390°F (180°C fan forced).

Line loaf pan: Butter and line a loaf pan with parchment / baking paper. The picture pan is 21 x 11 x 7 cm (8.3 x 4.5 x 2.75&quot;) which makes a nice tall loaf.

Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.

Whisk Dry ingredients in a bowl.

Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.

Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.

Bake: 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. Check after 15 minutes, then if the skewer comes out with batter on it, bake a further 10 minutes.

Cool: Rest for 5 minutes then turn onto a cooling rack and completely cool. Drizzle with Glaze. Wait until the glaze sets (about 20 minutes) before slicing to serve.

Whisk icing sugar and lemon until smooth, using milk only if needed to achieve the right thickness (Note 3). Pour or spread over cake set on a rack over a baking tray. Scrape glaze drippings on the tray back onto the cake.

Glaze

Recipe video above. Just a lovely lemon loaf with really great lemon flavour that&#39;s fuss-free to make, easy to transport and serve. Oil and yogurt keeps the crumb moist while butter adds lovely flavour. It stays fresh for 5 days!Everybody loves the lemon glaze but it&#39;s also terrific without because you can toast it, slather with butter then drizzle with honey. SO GOOD!

Glazed lemon loaf

plain flour / all-purpose flour ((Note 1 for GF))

plain yogurt (, at room temperature)

eggs ((~55 grams/2 ounces each), at room temperature)

/ 5 tbsp unsalted butter

vegetable

tbsp lemon zest ((~2 large lemons))

sugar

tsp vanilla extract

tsp lemon extract

icing sugar/powdered sugar (, sifted)

Preheat oven to  180°C/350°F (160°C fan-forced). Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75&quot;) with baking / parchment paper. (Note 4)

Batter - Whisk Dry ingredients in a large bowl. Whisk Wet ingredients in a separate bowl. Pour Wet ingredients into the Dry ingredients. Whisk just until lump free. Pour into the prepared loaf pan then smooth the surface.

Bake 45 minutes uncovered. Loosely cover with foil then bake a further 20 minutes or until a skewer inserted comes out clean.

Cool &amp; glaze - Stand 10 min in pan then turn out onto a cooling rack. Fully cool before glazing (~3 hours). Use a spoon to spread and coax lovely glaze drips down the side! Cut thick slices and serve.

Glaze - Whisk ingredients until combined and smooth, a thick smooth frosting that will drip thickly, not be transparent. Start with 3 1/2 teaspoons lemon juice, and add 1/2 tsp extra, as needed. (Note 5 on thickness)

Top 2 blueberry loaf bread recipes from across the web

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Blueberry Bread Loaf

Glazed lemon loaf

Top 2 blueberry loaf bread recipes from across the web

The most viewed blueberry loaf bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Bread Loaf

Glazed lemon loaf

The most viewed blueberry loaf bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine