This Blueberry Lemon Loaf 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!
Blueberry Lemon Loaf
This is a quick bread recipe, and is aptly named as such because it is so quick to prepare. 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.
More quick bread recipes
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
More afternoon tea favourites
- Cinnamon Swirl Bread – easy, no yeast!
- Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
- Apple Muffins or Apple Cake
- Raspberry Bars or Strawberry Bars
- Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)
And more blueberry recipes
In case you’re lucky enough to be overloaded with blueberries…
- Extra Fluffy Blueberry Pancakes
- Blueberry Lemon Cake with Lemon Glaze
- Blueberry Muffins – moist!
- Blueberry Cheesecake Bars
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Blueberry Lemon Quick Bread Loaf
Ingredients
Dry
- 1 3/4 cups / 265g plain white flour
- 1 cup / 220g white sugar , preferably caster/superfine
- 2 tsp baking powder
- Pinch of salt
Wet
- 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)
Blueberries
- 1 tbsp flour
- 1 1/2 cups frozen or fresh blueberries (no need to defrost)
Optional lemon glaze
- 1 1/2 cups confectionary / soft icing sugar , sifted
- 2 tbsp lemon juice
- 1-2 tbsp milk
Instructions
- 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.
Glaze
- 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.
Recipe Notes:
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!!!
Hi Nagi, could Greek yogurt be used in this recipe?
That’s a real cute puppy pic even cuter was the one of DOZER hogging the fan..we are freezing here in my neck of the woods aka Toronto
Feel like making the blueberry loaf need a little citrus to liven things up😊💕
This is a fantastic recipe…..very simple and so delicious.
Hello Nagi. Love your recipes. Your site has become my “cookbook”. Question – apart from the colour of the batter, would using raw caster sugar affect the finished cake?
Hi Jan – no, not at all!
Hi Nagi, Love your recipes! I was wondering if I could bake this pound cake in a smaller bundt pan such as a 6-cup. Looks delish, can’t wait to try it!
I imagine that would work fine Maria 🙂
I made this three times. We love it. Always successful. I’m new to making desserts or sweets but this gives me hope. In the past I have thrown out a lot of unsuccessful tries of recipes.
I’m so glad this one worked out for you Donna!
Made this with my 2&4 year old kids. Even with their very inaccurate measurements & helping the recipe was delicious! We made it with mixed frozen berries. Yum!
I’m so glad it was a hit Rachel!
I’ve just read thru some of your recipes…….and you’re my best friend!
Haha I love this!
Love that you list categories wet and dry. It’s helpful in assembly!
Thanks so much for the feedback!
Made this cake – had to alter it as realised I didn’t have canola oil so managed to replace it with butter! Absolutely beautiful result, possibly the best cake I have ever made! Thanks Nagi!
I’m so glad it worked with butter Helen!! Good to know ☺️
2 Thumbs up and 2 Toes on the blueberry lemon loaf. I made it today with the icing and I will make it again. I want to point out that if someone is not using the recommended superfine sugar, to accommodate for the difference.
Thank you so much for allowing us to print your recipes.
It’s very helpful as I now have a 3 ring binder with all your great recipes close at hand
I LOVE reading your recepies am going to do your blueberry quick bread this evening. Thank you for sharing.
Hope you loved it Linda!! N xx
Nagi, I just have to say, Dozer looks particularly cute and fetching in this post!! 🐶❤️. We have a mini dachshund (I’m a first time dog owner) and I absolutely love him to death… wish we could have a golden retriever too (Dozer looks so hug-able!), but we live in an apartment…
Now on a food-related note 😁… I love your recipes and how you have very detailed and helpful notes… I made the glazed ham for Christmas with great success! (first time ever, didn’t even grow up celebrating Christmas 😄). So thank you for all the delicious inspiration! 😊
A mini dachshund!!! My gosh, Dozer would knock him over if he breathed on him! 🤣 I’m so pleased you enjoyed the glazed ham lily! N xx
I am making this to cut up and eat during the week as a snack. Do you know within how many days this loaf should be consumed??? 🙂
Hi Elisa! It lasts for around 4 days easily, it’s so most! But if you are in Australia, please refrigerate it if it’s super hot where you are!
Unfortunately ran out of canola oil for the last 1/4 cup and used grapeseed 🙁 Really changed the taste. Will try next time w Canola all the way
Oh dear, I’m sorry to hear that BC.