Blueberry Bread Loaf

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)

Steps

1. 1

   Preheat oven to 200°C/390°F (180°C fan forced).

2. 2

   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.

3. 3

   Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.

4. 4

   Whisk Dry ingredients in a bowl.

5. 5

   Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.

6. 6

   Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.

7. 7

   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.

8. 8

   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.

9. 9

   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.