Make this with any fruit you want – fresh, frozen or even dried!
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. ❤️
Ingredients in Blueberry Loaf Bread
Here’s what you need to make this blueberry loaf cake recipe:
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.
How to make Blueberry Loaf Bread
Super quick and easy… remember, this is a quick bread recipe!
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! 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. So if you’re in the mood, here’s what you need for the glaze!
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! The weekend is here. It’s time to treat yourself! – Nagi x
Watch how to make it
Recipe original published in June 2016. Post updated with new photos, ingredient photos, step photos and a recipe video.
More afternoon tea favourites
And more blueberry recipes
In case you’re lucky enough to be overloaded with blueberries…
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!!!
