Blueberry Lemon Quick Bread Loaf
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!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
- 1 3/4 cups / 265g plain white flour
- 1 cup / 220g white sugar , preferably caster/superfine
- 2 tsp baking powder
- Pinch of salt
- 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)
- 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
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.
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.