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Blueberry Lemon Loaf

By:Nagi
149 Comments
Recipe v Dozer v

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!

Made this for friends last week, everyone LOVED it!! Amazing how quick it is to make the batter - less than 10 minutes, with no mixer!!

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. ❤️

Made this for friends last week, everyone LOVED it!! Amazing how quick it is to make the batter - less than 10 minutes, with no mixer!!

Made this for friends last week, everyone LOVED it!! Amazing how quick it is to make the batter - less than 10 minutes, with no mixer!!

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.

Made this for friends last week, everyone LOVED it!! Amazing how quick it is to make the batter - less than 10 minutes, with no mixer!!

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. 😉

Blueberry Quickbread Loaf_3a

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

And more blueberry recipes

In case you’re lucky enough to be overloaded with blueberries…

Made this for friends last week, everyone LOVED it!! Amazing how quick it is to make the batter - less than 10 minutes, with no mixer!!

Made this for friends last week, everyone LOVED it!! Amazing how quick it is to make the batter - less than 10 minutes, with no mixer!!

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Made this for friends last week, everyone LOVED it!! Amazing how quick it is to make the batter - less than 10 minutes, with no mixer!!

Blueberry Lemon Quick Bread Loaf

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 1 hr 15 mins
Total: 1 hr 30 mins
Sweets
Baking
4.97 from 29 votes
Servings8
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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!

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:

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.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Nutrition per serving excluding Lemon Glaze, assuming 10 slices.

Lemon Blueberry Bread Nutrition

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!!!

Dozer-puppy

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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149 Comments

  1. Kate says

    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.

    Reply

  2. Rachel says

    5 stars
    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? 🙂

    Reply

    • Nagi says

      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

      Reply

  3. Suzanne says

    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.

    Reply

  4. Athena says

    Hi Nagi! Would self raising flour work for this recipe? If yes does it mean i can exclude the baking powder?

    Reply

  5. Nisha says

    5 stars
    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!!

    Reply

  6. Doug Miyamoto says

    5 stars
    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

    Reply

  8. Debbie says

    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!

    Reply
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