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Home Thanksgiving All Thanksgiving Recipes

Blueberry Lemon Loaf

By:Nagi
Published:3 Jun '16Updated:13 Nov '20
162 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!!

More quick bread recipes

  • Easy Cinnamon Swirl Quick Bread

  • Blueberry Lemon Loaf with Lemon Glaze

  • Peanut Butter Cheesecake stuffed Chocolate Bread

  • Cheesy Zucchini Bread

  • Cheese Herb and Garlic Quick Bread

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

  • 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

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 31 votes
Servings8
Tap or hover to scale
Print
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

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162 Comments

  1. Jennifer Davidson says

    March 14, 2021 at 2:06 am

    How much is a cup of yogurt and a cup of oil please as I do not use measuring cups.
    About to try out you blueberry lemon bread.

    Reply
  2. Eva Kiraly says

    January 2, 2021 at 10:06 pm

    Hi,can you tell me what is the size of your cups in Litre/ml? Thanks

    Reply
  3. Georgina George says

    November 14, 2020 at 7:32 pm

    5 stars
    I just baked the blueberry, lemon and yogurt loaf. It tastes amazing! Followed your recipe to a tee, and it came out perfectly. Beautiful smell though my house too@ Will be my go to loaf from now on, thank you!

    Reply
  4. Steph says

    November 2, 2020 at 10:46 pm

    Hi.
    I have made it twice, and different each time, both times delish. 1st time I was close to the recipe, except I didn’t use baking paper, instead I put the tin in the oven with oil and butter to heat up and poured batter into the hot loaf tin. I also forgot to flour the berries ( I used frozen), but none sank. I used 3 small eggs and a bit less oil. The result was a dense loaf, it was delicious but felt too eggy.
    I wanted moist and fluffy, so next time I used only 2 eggs, 1/3 Olive oil, Sr flour, half white sugar, half brown and I dusted the berries in vanilla protein powder ( finding a use for it). It had crispy edges, moist and fluffy with a clear very lemony syrup glaze with lots of rind ( I forgot to add the lemon) just delicious. I have old gas oven, so higher, cooked quicker extra 15 mins I just popped a baking tray on top.

    Reply
  5. winny stoebig says

    October 22, 2020 at 7:18 am

    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.

    Reply
    • Nagi says

      October 22, 2020 at 9:03 am

      It wasn’t one of mine sorry Winny! N x

      Reply
      • winny stoebig says

        October 22, 2020 at 11:39 pm

        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

        Reply
  6. Olivia says

    September 6, 2020 at 5:28 pm

    5 stars
    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.

    Reply
  7. Ruyu says

    August 30, 2020 at 11:00 pm

    My loaf came out uncooked inside while the outside was already burned 🙁

    Reply
    • Nagi says

      August 31, 2020 at 10:09 am

      Hi Ruyu, sorry you had issues here – sounds like there may be a problem with your oven thermostat! N x

      Reply
      • Ruyu says

        September 3, 2020 at 10:55 am

        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!

        Reply
  8. Minda Chow says

    August 4, 2020 at 12:24 pm

    Hi Nagi, is it okay to substitute the canola oil with applesauce? Thank you for your delicious recipes!

    Reply
  9. Esther says

    July 7, 2020 at 7:01 pm

    Omg did not expect to see dozer so young! Excellent recipe as always

    Reply
  10. Kate says

    June 14, 2020 at 9:31 pm

    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
    • Nagi says

      June 15, 2020 at 1:52 pm

      Hi Kate – give this one a try 🙂 https://www.recipetineats.com/blueberry-lemon-yoghurt-cake/

      Reply
  11. Rachel says

    June 9, 2020 at 3:44 pm

    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

      June 10, 2020 at 2:55 pm

      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
  12. Suzanne says

    June 3, 2020 at 3:58 pm

    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
    • Nagi says

      June 3, 2020 at 7:35 pm

      Thanks Suzanne! N x

      Reply
  13. Athena says

    May 18, 2020 at 10:14 pm

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

    Reply
    • Nagi says

      May 19, 2020 at 7:23 pm

      Yep that will work perfectly Athena! N x

      Reply
  14. Nisha says

    April 27, 2020 at 8:40 pm

    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
  15. Doug Miyamoto says

    April 21, 2020 at 6:56 am

    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
    • Nagi says

      April 21, 2020 at 4:34 pm

      Thanks so much Doug! N x

      Reply
  16. Debbie says

    April 3, 2020 at 2:36 pm

    5 stars
    5 star rating of course!

    Reply
    • Nagi says

      April 3, 2020 at 5:16 pm

      Thanks Debbie!! N x

      Reply
  17. Debbie says

    April 3, 2020 at 2:36 pm

    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
    • Nagi says

      April 3, 2020 at 5:16 pm

      Hi Debbie, unfortunately all ovens differ and some run cooler than others – but I’m glad you found your sweet spot 🙂 N x

      Reply
    • debbie says

      April 3, 2020 at 5:22 pm

      Oh damn sorry the review was for your other Blueberry Lemon Yoghurt cake!! xx

      Reply
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