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Blueberry Bread Loaf Recipe

1 hour 30 mins Cook
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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 lovable and moist, and all you want is a wood spoon and one bowl. With a simple lemon glaze, this makes for a cute afternoon tea! And you can also try my recipe of Healthy Breakfast Cookies. I’m sure you’ll love it.

Make this with any fruit you need – fresh, frozen or even dried I mostly make this with dried fruits such as nuts as well.

Blueberry Bread Loaf

Blueberry Bread Loaf

This is a quick bread recipe, and is aptly named as such due to the fact it is so short to put together. once you pull out your bathtub of flour, sugar and other ingredients onto the counter, it’ll certainly take you much less than 10 mins to put together.

In reality, you’ll probable ought to start preheating your oven before you start preparing the batter. in any other case it gained’t be warm sufficient. That’s how fast that is to make.

As it goes like this: whisk collectively 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 clean. ONE BOWL. No mixer. i love very a whole lot.

Ingredients in Blueberry Loaf Bread

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

  • Yogurt – A “mystery ingredient” wet aspect in baking to make batters that bake up into lovable moist cakes. Any undeniable, unsweetened yogurt is great here. I commonly use Greek Yogurt.
  • Flour – just simple / all cause flour.
  • Oil – Canola oil, or every other plain flavoured oil (inclusive of vegetable, sunflower, grapeseed oil). this is any other ingredient that maintains the crumb of this cake lovely and wet in comparison to the usage of butter. while butter offers extra flavour in cakes, it makes the crumb extra dry. on this recipe, we get flavour from the lemon, vanilla and blueberries so we are able to use oil in preference to butter for a greater wet crumb.
  • Baking powder – This gives the raise on this recipe, to make the crumb adorable and gentle.
  • Lemon – Lemon and blueberries are a conventional pairing i use in many of my blueberry recipes.
  • Sugar – less than maximum, so this blueberry bread loaf isn’t always as candy as many recipes you’ll find. And that’s just the way i like it!
  • Eggs – At room temperature, so that they comprise without difficulty into the batter. i take advantage of massive eggs which are 55-60g / 2 ozeach, an enterprise fashionable so the eggs could be labelled “massive eggs” on the carton.
  • Vanilla – For flavour. i exploit vanilla extract here which is actual vanilla flavour. Vanilla essence is artificial so the flavor is not as suitable. I generally most effective use pricier vanilla bean paste or vanilla beans for more refined dessert recipes, inclusive of the recently posted Flan Pâtissier (the sector’s finest Custard Tart!)
  • Salt – just a contact, to carry out the flavours. This is ideal widespread practice for all (well, maximum!) sweet baking recipes.

How to make Blueberry Loaf Bread

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

  • Toss blueberries in flour – This facilitates ensure the blueberries stay suspended through the batter as it bakes, rather than sinking to the bottom. Yep, been there, accomplished that!
  • Whisk dry ingredients – The flour, baking powder, sugar, and salt.
  • Add wet ingredients – Eggs, yogurt, lemon, vanilla and oil. supply it a great mix just till mixed. as soon as the batter is smooth and you not see streaks of flour, stop blending. if you overmix, your cake will emerge as tough rather than smooth.
  • Stir in blueberries – add the flour coated blueberries and stir gently just to mix them through.
  • Pour into loaf pan – Scrape the batter right into a covered loaf pan. the only i exploit within reason small, 21 x 11 x 7 cm (eight.3 x four.5 x 2.75″). This makes a pleasing tall shaped loaf. in case your loaf pan is greater, that’s totally quality, it’s going to just received’t be pretty as tall as pictured.
  • Line the loaf pan with parchment / baking paper to make sure your cake will no longer stick. simply lightly grease it with butter so the paper sticks.
  • Bake 5o mins at 200*C/390°F (180°C fan pressured).
  • Cover with foil then bake for a similarly 15 to 25 minutes until a skewer inserted into the center comes out easy. I take a look at it after 15 mins, then if the skewer remains moist, I leave it in for another 10 minutes. The variable is usually whether or not you used fresh blueberries (shorter baker time) or frozen (longer bake time).
  • Voila! geared up to devour! Will you glaze it with lemon glaze?? yes!

Lemon Glaze ingredients

I’ve furnished a lemon glaze on this recipe, but while time is of the essence, I simply dust with icing sugar. It doesn’t need a glaze, it’s far sweet, wet and tasty sufficient with out. but it’s miles even higher WITH!

So in case you’re within the temper, right here’s what you want for the glaze!

  • Soft icing sugar / powdered sugar – For Australians analyzing this, smooth icing sugar isn’t always to be burdened with natural icing sugar. gentle 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 number one liquid used to make the glaze, to provide it a subtle tang that balances out the sweetness of the glaze and pairs fantastically with the blueberry loaf bread.
  • Milk – If wanted, to thin the glaze to the right consistency.

To make the lemon glaze, just blend the ingredients, the use of milk to get the right consistency so it’s thick enough to drizzle over. cautious no longer to make it too thin!

Blueberry Bread Loaf Recipe

Blueberry Bread Loaf Recipe

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 lovable and moist, and all you want is a wood spoon and one bowl. With a simple lemon glaze, this makes for a cute afternoon tea!
prep time
15 mins
cooking time
1 hour 30 mins
total time
1 hour 45 mins



  • 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)


  • 2 tsp flour

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


  • 1 1/2 cups soft icing sugar / powdered sugar , sifted

  • 2 tbsp lemon juice

  • 1-2 tbsp milk , if needed


Preheat oven to two hundred°C/390°F (one hundred eighty°C fan compelled).
Line loaf pan: Butter and line a loaf pan with parchment / baking paper. The photograph pan is 21 x 11 x 7 cm (8.3 x 4.five x 2.75") which makes a pleasing tall loaf.
Coat blueberries: Toss blueberries in flour (less flour sticks if dry, greater if frozen). This allows maintain them suspended inside the batter.
Whisk Dry ingredients in a bowl.
Add wet ingredinets: Make a properly inside the Dry ingredients. upload wet ingredients. Whisk until incorporated.
Fold in blueberries: Fold in blueberries, including any flour ultimate within the blueberry bowl.
Bake: Pour into the organized tin. Bake for 50 mins, then cover with foil. Bake for a similarly 15 – 25 minutes, or until a skewer comes out smooth. check after 15 minutes, then if the skewer comes out with batter on it, bake a in addition 10 mins.
Cool: relaxation for 5 minutes then flip onto a cooling rack and absolutely cool. Drizzle with Glaze. Wait until the glaze units (about 20 minutes) before reducing to serve.


Whisk icing sugar and lemon until smooth, the usage of milk most effective if had to attain the right thickness (notice three). Pour or unfold over cake set on a rack over a baking tray. Scrape glaze drippings at the tray back onto the cake.


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.
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