Simmering Saturdays: Blueberry Bread Loaf
Ingredients
DRY
- 1 3/4 cups flour, all purpose
- 1 cup white sugar, preferably caster/superfine
- 2 tsp baking powder
- Pinch of salt
WET
- 1 cup plain yogurt (preferably not low fat)
- 3 large eggs, 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 390°F.
-
Line loaf pan: Butter and line a loaf pan (9 x 5″) with parchment / baking paper.
-
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 Ingredients: 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. Pour or spread over cake set on a rack over a baking tray. Scrape glaze drippings on the tray back onto the cake.