Blueberry Bread Loaf

This Blueberry Bread Loaf is an easy blueberry cake recipe that takes 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. With a simple lemon glaze, this makes for a lovely afternoon tea!

Make this with any fruit you want – fresh, frozen or even dried!

Close up of slices of Blueberry Lemon Loaf , easy blueberry recipe

Blueberry Bread 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. ❤️

Close up of a slice of Blueberry Lemon Loaf , easy Blueberry cake recipe

Ingredients in Blueberry Loaf Bread

Here’s what you need to make this blueberry loaf cake recipe:

Blueberry Lemon Loaf ingredients
  • Blueberries – I typically make this during blueberry season when they are ripe, plump, and cheap. But it works 100% perfectly with frozen too, and with other berries such as raspberries, blackberries. Note: If using frozen, stir them in frozen. If you thaw, they will bleed into the batter and you’ll end up with blueberry streaks.
  • Yogurt – A “secret ingredient” wet ingredient in baking to make batters that bake up into lovely moist cakes. Any plain, unsweetened yogurt is fine here. I typically use Greek Yogurt.
  • Flour – Just plain / all purpose flour.
  • Oil – Canola oil, or any other plain flavoured oil (such as vegetable, sunflower, grapeseed oil). This is another ingredient that keeps the crumb of this cake lovely and moist compared to using butter. While butter provides more flavour in cakes, it makes the crumb more dry. In this recipe, we get flavour from the lemon, vanilla and blueberries so we can use oil instead of butter for a more moist crumb.
  • Baking powder – This provides the lift in this recipe, to make the crumb lovely and soft.
  • Lemon – Lemon and blueberries are a classic pairing I use in many of my blueberry recipes.
  • Sugar – Less than most, so this blueberry bread loaf is not as sweet as many recipes you’ll find. And that’s just the way I like it!
  • Eggs – At room temperature, so they incorporate easily into the batter. I use large eggs which are 55-60g / 2 oz each, an industry standard so the eggs will be labelled “large eggs” on the carton.
  • Vanilla – For flavour. I use vanilla extract here which is real vanilla flavour. Vanilla essence is artificial so the flavour is not as good. I typically only use pricier vanilla bean paste or vanilla beans for more refined dessert recipes, such as the recently published Flan Pâtissier (the world’s greatest Custard Tart!)
  • Salt – Just a touch, to bring out the flavours. This is good general practice for all (well, most!) sweet baking recipes.

 

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!!

How to make Blueberry Loaf Bread

Super quick and easy… remember, this is a quick bread recipe!

How to make Blueberry Lemon Loaf
  1. Toss blueberries in flour – This helps ensure the blueberries remain suspended through the batter as it bakes, rather than sinking to the bottom. Yep, been there, done that! 😩
  2. Whisk dry ingredients – The flour, baking powder, sugar, and salt.
  3. Add wet ingredients – Eggs, yogurt, lemon, vanilla and oil. Give it a good mix just until combined. Once the batter is smooth and you no longer see streaks of flour, stop mixing. If you overmix, your cake will end up hard instead of soft.
  4. Stir in blueberries – Add the flour coated blueberries and stir gently just to mix them through.
  5. Pour into loaf pan – Scrape the batter into a lined loaf pan. The one I use is fairly small, 21 x 11 x 7 cm (8.3 x 4.5 x 2.75″). This makes a nice tall shaped loaf. If your loaf pan is larger, that’s totally fine, it will just won’t be quite as tall as pictured.Line the loaf pan with parchment / baking paper to ensure your cake will not stick. Just lightly grease it with butter so the paper sticks.
  6. Bake 5o minutes at 200*C/390°F (180°C fan forced).
  7. Cover with foil then bake for a further 15 to 25 minutes until a skewer inserted into the middle comes out clean. I check it after 15 minutes, then if the skewer is still wet, I leave it in for another 10 minutes. The variable is usually whether you used fresh blueberries (shorter baker time) or frozen (longer bake time).
  8. Voila! Ready to devour! Will you glaze it with lemon glaze?? YES!
Blueberry Lemon Loaf fresh out of the oven

Lemon Glaze ingredients

I’ve provided a lemon glaze in this recipe, but when time is of the essence, I just dust with icing sugar. It doesn’t need a glaze, it is sweet, moist and tasty enough without. But it is even better WITH!

So if you’re in the mood, here’s what you need for the glaze!

Lemon glaze ingredients
How to make Blueberry Lemon Loaf
  • Soft icing sugar / powdered sugar – For Australians reading this, soft icing sugar is not to be confused with pure icing sugar. Soft icing sugar is what is used to make creamy frostings like buttercream. Pure icing sugar sets with a crust for things like royal icing.
  • Lemon juice – The primary liquid used to make the glaze, to give it a subtle tang that balances out the sweetness of the glaze and pairs beautifully with the blueberry loaf bread.
  • Milk – If needed, to thin the glaze to the right consistency.

To make the lemon glaze, just mix the ingredients, using milk to get the right consistency so it’s thick enough to drizzle over. Careful not to make it too thin!

Blueberry Quickbread Loaf_3a
Lemon glaze for blueberry cark recipe

The weekend is here. It’s time to treat yourself! – Nagi x


Watch How To Make It

Close up of slices of Blueberry Lemon Loaf , easy blueberry recipe

Blueberry Bread Loaf

4.96 from 42 votes
Servings – 12

Recipe video above. 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 flour , plain / all purpose
  • 1 cup white sugar , preferably caster/superfine
  • 2 tsp baking powder
  • Pinch of salt

WET

  • 1 cup plain yoghurt (preferably not low fat)
  • 3 large eggs , 55 – 60g / 2oz each
  • 2 tsp lemon zest (1 large or 2 small lemons)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canola oil (or vegetable, grapeseed oil)

BLUEBERRIES

  • 2 tsp flour
  • 1 1/2 cups frozen or fresh blueberries (no need to defrost)

OPTIONAL LEMON GLAZE

  • 1 1/2 cups soft icing sugar / powdered sugar , sifted
  • 2 tbsp lemon juice
  • 1-2 tbsp milk , if needed

Instructions

  • Preheat oven to 200°C/390°F (180°C fan forced).
  • Line loaf pan: Butter and line a loaf pan with parchment / baking paper. The picture pan is 21 x 11 x 7 cm (8.3 x 4.5 x 2.75″) which makes a nice tall loaf.
  • Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
  • Whisk Dry ingredients in a bowl.
  • Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.
  • Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
  • Bake: Pour into the prepared tin. Bake for 50 minutes, then cover with foil. Bake for a further 15 – 25 minutes, or until a skewer comes out clean. Check after 15 minutes, then if the skewer comes out with batter on it, bake a further 10 minutes.
  • Cool: Rest for 5 minutes then turn onto a cooling rack and completely cool. Drizzle with Glaze. Wait until the glaze sets (about 20 minutes) before slicing to serve.

GLAZE

  • Whisk icing sugar and lemon until smooth, using milk only if needed to achieve the right thickness (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. Tossing in flour helps to stop blueberries from sinking to the bottom of the batter. Neat trick I picked up from a different Ina Garten recipe!

2. Glaze – 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, 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!

3. Recipe adapted from Ina Garten’s Lemon Yoghurt Cake.

4. Other berries – 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.

5. Storage – This is a lovely moist cake that will keep for 5 days in an airtight container in the pantry, though if it’s particularly warm where you are, it is better to store in the fridge (serve at room temperature). It can also be frozen for 3 months.

6. Nutrition per slice, including glaze.

NUTRITION INFORMATION:

Calories: 377cal (19%)Carbohydrates: 60g (20%)Protein: 5g (10%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 52mg (17%)Sodium: 33mg (1%)Potassium: 185mg (5%)Fiber: 1g (4%)Sugar: 41g (46%)Vitamin A: 110IU (2%)Vitamin C: 4mg (5%)Calcium: 79mg (8%)Iron: 1mg (6%)