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's delicious even without!
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") 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.
Glaze
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.
Notes
1. Tossing in flour helps to stop blueberries from sinking to the bottom of the batter. Neat trick I picked up from a different Ina Garten recipe!2. Glaze - 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, 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!3. Recipe adapted from Ina Garten's Lemon Yoghurt Cake.4. Other berries - 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.5. Storage - This is a lovely moist cake that will keep for 5 days in an airtight container in the pantry, though if it's particularly warm where you are, it is better to store in the fridge (serve at room temperature). It can also be frozen for 3 months.6. Nutrition per slice, including glaze.