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Blueberry Lemon Yogurt Bread Loaf with Lemon Glaze Recipe

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3.8 from 10 reviews

A moist and flavorful Blueberry Bread Loaf featuring fresh or frozen blueberries suspended in a tender lemon-zested batter, finished with an optional thick lemon glaze for added sweetness and tang. Perfect for breakfast, brunch, or a delightful dessert.

Ingredients

Dry Ingredients

  • 1 3/4 cups plain/all-purpose flour
  • 1 cup white sugar, preferably caster/superfine
  • 2 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 1 cup plain yoghurt (preferably not low fat)
  • 3 large eggs (55–60g / 2oz each)
  • 2 tsp lemon zest (from 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

  1. Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan forced).
  2. Prepare Loaf Pan: Butter and line a loaf pan (about 21 x 11 x 7 cm or 8.3 x 4.5 x 2.75 inches) with parchment or baking paper to ensure easy removal and a nice tall loaf shape.
  3. Coat Blueberries: Toss the blueberries in 2 teaspoons of flour to help keep them suspended in the batter during baking—use less flour if dry blueberries, more if frozen.
  4. Whisk Dry Ingredients: In a bowl, whisk together all the dry ingredients: flour, sugar, baking powder, and salt.
  5. Add Wet Ingredients: Make a well in the center of the dry ingredients and add yoghurt, eggs, lemon zest, vanilla extract, and oil. Whisk together gently until just incorporated.
  6. Fold in Blueberries: Gently fold the coated blueberries, including any remaining flour in the blueberry bowl, into the batter to avoid crushing the fruit.
  7. Bake: Pour the batter into the prepared loaf pan. Bake for 50 minutes, then cover with foil and bake for an additional 15 to 25 minutes. Use a skewer to check doneness after 15 minutes; if it comes out with batter, continue baking another 10 minutes.
  8. Cool: Let the loaf rest for 5 minutes in the pan, then turn it out onto a cooling rack to cool completely.
  9. Prepare Glaze: Whisk icing sugar with lemon juice until smooth. Add milk only if needed to achieve a thick, pourable consistency similar to tomato ketchup. Pour or spread glaze over the cooled loaf on a rack set over a baking tray.
  10. Set Glaze and Serve: Allow the glaze to set for about 20 minutes before slicing and serving. For a thicker glaze, apply in two layers letting the first set slightly before adding the second.

Notes

  • Tossing blueberries in flour prevents them from sinking to the bottom during baking—a useful tip adapted from Ina Garten.
  • For the glaze, aim for a thick pourable consistency to avoid transparency; if too thin, apply in two layers for opacity.
  • The recipe is adapted from Ina Garten’s Lemon Yoghurt Cake.
  • Other berries like raspberries or chopped strawberries can be substituted, fresh or frozen, provided they are cut to similar size as blueberries.
  • Store the loaf in an airtight container at room temperature for up to 5 days, or in the fridge in warm climates. It can also be frozen for up to 3 months.
  • Nutrition info per slice includes the glaze.

Find it online: https://marthatasty.com/blueberry-lemon-yogurt-bread-loaf-with-lemon-glaze-recipe/