This is an easy blueberry quick bread that honestly takes less than 10 minutes to prepare. The batter is made with yoghurt which makes this loaf lovely and moist, and all you need is a wooden spoon and one bowl. Make this with any fruit you want – fresh, frozen or even dried! Adapted from a recipe by the great Barefoot Contessa, Ina Garten.
Quick bread recipes are aptly named as such because they are quick to prepare. And this lives up to the name – once you pull out your tub of flour, sugar and other ingredients onto the counter, it will honestly take you less than 10 minutes to prepare.
In fact, you will probably have to start preheating your oven before you start preparing the batter. Otherwise it won’t be hot enough. That’s how fast this is to make.
Because it goes like this: whisk together flour, sugar, baking powder and salt in a bowl. Then add egg, yoghurt, oil, lemon zest and vanilla. Fold in blueberries. Pour into pan and bake.
Yes, it’s that easy. ONE BOWL. No mixer. I like very much. ❤️
Note from the picture above how I line the pan – just tear a piece off the length of the loaf pan and line the long side with overhang. I don’t worry about the short end – even if it gets a bit stuck (which it never has), it’s easy to run a knife along just that edge.
Another reason why this is so fast to make- not cutting baking paper to line the pan perfectly!!
It’s fast to prepare, but does take time to bake – 1 hour 15 minutes in my oven. But your patience is rewarded. With this. A moist loaf with a hint of freshness from lemon, studded with bursts of blueberries.
I’ve provided a lemon glaze in this recipe, but truth be told, I usually don’t bother. It is sweet, moist and tasty enough without. But when I’m in the mood, I make the lemon glaze too.
And no one has ever complained. 😉
This blueberry loaf is made with yoghurt which makes it extra moist. 3 days after making it, it is just as moist as the day I made it. Without the glaze, it is still sweet and moist enough to eat plain. It has never crossed my mind to slather a slice with butter or cream!
The weekend is here. It’s time to treat yourself! – Nagi x
- 1 3/4 cups / 265g plain white flour
- 1 cup / 220g white sugar , preferably caster/superfine
- 2 tsp baking powder
- Pinch of salt
- 1 cup plain yoghurt (preferably not low fat)
- 3 large eggs (approx 60 - 65g / 2 - 2.2 oz)
- 2 tsp grated lemon zest (1 large or 2 small lemons
- 1/2 teaspoon vanilla extract or essence
- 1/2 cup vegetable oil (or canola)
- 1 tbsp flour
- 1 1/2 cups frozen or fresh blueberries (no need to defrost)
- 1 1/2 cups confectionary / soft icing sugar , sifted
- 2 tbsp lemon juice
- 1-2 tbsp milk
Preheat oven to 180C/350F (fan forced / convectional - Note 1).
Butter and line a loaf pan (23.5 x 13cm / 8 1/2 x 4 1/4") with parchment / baking paper (I just tear a piece off to line the long side, per photo above.)
Whisk Dry ingredients in a bowl. Make a well and add Wet ingredients. Use a fork to pierce the yolks then whisk the Wet ingredients. Then use a spatula to fold it into the Dry ingredients until it is mostly lump free.
Toss blueberries in flour then fold into the batter. (Note 2)
Pour into the prepared tin. Bake for 50 minutes, then cover with foil. Bake for a further 25 minutes (i.e. 1 hr 15 minutes in total) or until a skewer comes out clean.
Rest for 5 minutes then turn onto a cooling rack. Once cooled, drizzle with Glaze. Wait until the glaze sets before slicing to serve.
Whisk ingredients together until smooth, using milk to achieve a thick smooth glaze (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.
1. Fan forced / convection ovens are those with a fan inside that circulate the air to help things bake more evenly and faster. If your oven does not have a fan inside, increase the temperature to 200C/390F and cover the loaf at around 40 minutes instead of at 50 minutes.
2. Tossing in flour helps to stop them all from sinking to the bottom of the batter. Neat trick I picked up from a different Ina Garten recipe!
3. Ideally, make the glaze a thick pourable consistency. If the glaze can be poured in a thin stream, it will be transparent on the surface. So try to make it a very thick pourable consistency - like tomato ketchup consistency. Otherwise just make it thick enough to spread on the surface.
If you accidentally make it too thin, as I did when I made it for these photos, pour half on, then let it set a bit, then pour the remainder on. The double coating made the glaze non-transparent, as you can see in the photo!
4. Recipe adapted from Ina Garten's Lemon Yoghurt Cake.
5. This can be made with raspberries, strawberries or any other fruit that you want. Fresh or frozen - just ensure they are chopped to be around the size of blueberries, you don't want giant chunks of fruit throughout it.
Nutrition per serving excluding Lemon Glaze, assuming 10 slices.
Life of Dozer: I can’t bring myself to share the photo of Dozer from when I was shooting this. It involved a big puddle of drool as he quietly lay under the table, waiting for a big hunk of cake to drop on the ground (which did not occur). It was disgusting!!!!
So here you go – something a little cuter. 🙂 Boy, I really did NOT expect this 5 kg/10 lb puppy to end up quite as big as he is – he’s now 40kg / 80lb!!!