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
- Strawberry Cake (really easy!)
- Cinnamon Apple Teacake
- 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!!!
I saw your recipe for baked plantains last week, but can’t find it anymore. Can you help me out. Thanks so much, love all your recipes especially the Asian ones.
It wasn’t one of mine sorry Winny! N x
I’m sorry to be so persistent, but the baked plantain recipe was on the bottom of the finished comments, Are you sure, there were only 3 ingr. plantain, brown sugar, something else. bake for 1 1/2 hours
Great and easy recipe, tastes soo good too. I have reduced the sugar by 1/4 cup, no glazing, no vanilla extract, used 2 boxes of fresh blueberry. This will be my whole week’s snack.
My loaf came out uncooked inside while the outside was already burned 🙁
Hi Ruyu, sorry you had issues here – sounds like there may be a problem with your oven thermostat! N x
I’ve followed 3 of your muffin recipes and they all turned out wonderful. So I really don’t know what went wrong with this one. Yesterday I tried your apple teacake recipe. By the 30th minute, I could smell the cake being burned, so i turned the temperature down to 160C and baked for a total of 80 min. The cake turned out fully cooked and just a tad bit on the dry side. Flavor was great!
Hi Nagi, is it okay to substitute the canola oil with applesauce? Thank you for your delicious recipes!
Omg did not expect to see dozer so young! Excellent recipe as always
Hi Nagi. I don’t have a loaf pan. Would a cake tin work and if so what size would you use ?
Thanks very much.
Regards Kate.
Hi Kate – give this one a try 🙂 https://www.recipetineats.com/blueberry-lemon-yoghurt-cake/
Hi Nagi,
Love this recipe! I made it the other day and it tastes great! Although, the inside of my loaf looked really dense and kind of under cooked (even though it tasted fine). I was wondering if I did something wrong somewhere and whether you had any tips? 🙂
Hi Rachel, sounds like it was slightly undercooked – you may need to just leave it in for another 10 minutes or so if your oven runs cool. N x
Hi Nagi. Just a short note to say how helpful and delicious your recipes are. I constantly visit your page to use your lovely recipes. Thank you .
Suzanne.
Thanks Suzanne! N x
Hi Nagi! Would self raising flour work for this recipe? If yes does it mean i can exclude the baking powder?
Yep that will work perfectly Athena! N x
I made this yesterday and it’s almost finished! My oven runs cold, so I baked it for an extra 20 minutes and only put foil on top for the last 10 minutes. I skipped the glaze and ate it with butter (because everything’s better with butter), but today I slathered on some lemon curd and it was divine!!
Saw this today looking for a chicken recipe. Your hint about using beef broth was magical! I’m an instant fan Nagi! Looking for great things from you!
Fond regards,
Doug
Thanks so much Doug! N x
5 star rating of course!
Thanks Debbie!! N x
What a fantastic and HUGE cake! Made it yesterday and it’s disappeared! 😉 Just a note… I baked at 160 deg C Fan for 65 mins. It was perfect… I think 50 mins is too short cooking time xx Thanks again Nagi!
Hi Debbie, unfortunately all ovens differ and some run cooler than others – but I’m glad you found your sweet spot 🙂 N x
Oh damn sorry the review was for your other Blueberry Lemon Yoghurt cake!! xx