Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Blueberry Bread Loaf Recipe
This Blueberry Bread Loaf is a straightforward blueberry cake recipe that takes 10 minutes to arrange. The batter is made with yoghurt which makes this loaf pretty and moist, and all you want is a picket spoon and one bowl. With a easy lemon glaze, this makes for a stunning afternoon tea!
Make this with any fruit you need – recent, frozen and even dried!
This can be a fast bread recipe, and is aptly named as such as a result of it’s so fast to arrange. When you pull out your tub of flour, sugar and different elements onto the counter, it would actually take you lower than 10 minutes to arrange.
In reality, you’ll in all probability have to begin preheating your oven earlier than you begin making ready the batter. In any other case it received’t be scorching sufficient. That’s how briskly that is to make.
As a result of 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.
Sure, it’s that simple. ONE BOWL. No mixer. I like very a lot. ❤️
Right here’s what it’s essential make this blueberry loaf cake recipe:
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Blueberries – I usually make this throughout blueberry season when they’re ripe, plump, and low cost. But it surely works 100% completely with frozen too, and with different berries akin to raspberries, blackberries. Notice: If utilizing frozen, stir them in frozen. In the event you thaw, they’ll bleed into the batter and also you’ll find yourself with blueberry streaks.
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Yogurt – A “secret ingredient” moist ingredient in baking to make batters that bake up into pretty moist muffins. Any plain, unsweetened yogurt is okay right here. I usually use Greek Yogurt.
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Flour – Simply plain / all goal flour.
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Oil – Canola oil, or every other plain flavoured oil (akin to vegetable, sunflower, grapeseed oil). That is one other ingredient that retains the crumb of this cake pretty and moist in comparison with utilizing butter. Whereas butter supplies extra flavour in muffins, it makes the crumb extra dry. On this recipe, we get flavour from the lemon, vanilla and blueberries so we will use oil as an alternative of butter for a extra moist crumb.
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Baking powder – This supplies the carry on this recipe, to make the crumb pretty and tender.
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Lemon – Lemon and blueberries are a traditional pairing I take advantage of in lots of my blueberry recipes.
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Sugar – Lower than most, so this blueberry bread loaf shouldn’t be as candy as many recipes you’ll discover. And that’s simply the best way I prefer it!
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Eggs – At room temperature, so that they incorporate simply into the batter. I take advantage of massive eggs that are 55-60g / 2 oz every, an trade customary so the eggs will likely be labelled “massive eggs” on the carton.
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Vanilla – For flavour. I take advantage of vanilla extract right here which is actual vanilla flavour. Vanilla essence is synthetic so the flavour shouldn’t be nearly as good. I usually solely use pricier vanilla bean paste or vanilla beans for extra refined dessert recipes, such because the just lately printed Flan Pâtissier (the world’s best Custard Tart!)
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Salt – Only a contact, to carry out the flavours. That is good common observe for all (nicely, most!) candy baking recipes.
Tremendous fast and simple… keep in mind, this can be a fast bread recipe!
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Toss blueberries in flour – This helps make sure the blueberries stay suspended via the batter because it bakes, reasonably than sinking to the underside. Yep, been there, finished that! 😩
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Whisk dry elements – The flour, baking powder, sugar, and salt.
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Add moist elements – Eggs, yogurt, lemon, vanilla and oil. Give it a very good combine simply till mixed. As soon as the batter is easy and also you now not see streaks of flour, cease mixing. In the event you overmix, your cake will find yourself exhausting as an alternative of soppy.
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Stir in blueberries – Add the flour coated blueberries and stir gently simply to combine them via.
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Pour into loaf pan – Scrape the batter right into a lined loaf pan. The one I take advantage of is pretty small, 21 x 11 x 7 cm (8.3 x 4.5 x 2.75″). This makes a pleasant tall formed loaf. In case your loaf pan is bigger, that’s completely high quality, it would simply received’t be fairly as tall as pictured.
Line the loaf pan with parchment / baking paper to make sure your cake is not going to stick. Simply calmly grease it with butter so the paper sticks.
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Bake 5o minutes at 200*C/390°F (180°C fan compelled).
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Cowl with foil then bake for an additional 15 to 25 minutes till a skewer inserted into the center comes out clear. I test it after quarter-hour, then if the skewer continues to be moist, I depart it in for an additional 10 minutes. The variable is often whether or not you used recent blueberries (shorter baker time) or frozen (longer bake time).
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Voila! Able to devour! Will you glaze it with lemon glaze?? YES!
I’ve supplied a lemon glaze on this recipe, however when time is of the essence, I simply mud with icing sugar. It doesn’t want a glaze, it is nice, moist and engaging sufficient with out. However it’s even higher WITH!
So when you’re within the temper, right here’s what you want for the glaze!
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Gentle icing sugar / powdered sugar – For Australians studying this, tender icing sugar is to not be confused with pure icing sugar. Gentle icing sugar is what’s used to make creamy frostings like buttercream. Pure icing sugar units with a crust for issues like royal icing.
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Lemon juice – The first liquid used to make the glaze, to provide it a delicate tang that balances out the sweetness of the glaze and pairs superbly with the blueberry loaf bread.
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Milk – If wanted, to skinny the glaze to the best consistency.
To make the lemon glaze, simply combine the elements, utilizing milk to get the best consistency so it’s thick sufficient to drizzle over. Cautious to not make it too skinny!
The weekend is right here. It’s time to deal with your self! – Johnsat x
Ingredients
- 1 3/4 cups flour , plain / all purpose
- 1 cup white sugar , preferably caster/superfine
- 2 tsp baking powder
- Pinch of salt
- 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
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. I used a 21 x 11 x 7 cm pan (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.
- 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.
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.
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