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!
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!
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.