
This moist and tender blueberry bread is bursting with fresh fruit and a bright citrus zing. Topped with a sweet lemon glaze, it's the perfect treat for breakfast, brunch, or afternoon tea.
Preheat your oven to 200°C (390°F). For fan-forced ovens, set the temperature to 180°C (350°F).
Grease a loaf pan (ideally 21 x 11 x 7 cm / 8.3 x 4.5 x 2.75") with butter and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a small bowl, toss the blueberries with 1 tablespoon of the measured flour. This light coating helps keep the berries suspended in the batter so they don't sink to the bottom.
In a large mixing bowl, whisk together the remaining flour, sugar, baking powder, and a pinch of salt until well combined.
Make a well in the center of the dry ingredients. Add the yoghurt, eggs, lemon zest, vanilla extract, and canola oil. Whisk gently until the batter is just incorporated; do not overmix.
Gently fold in the floured blueberries, including any excess flour remaining in the blueberry bowl, using a spatula.
Pour the batter into the prepared loaf pan. Bake for 50 minutes, then loosely cover the top with foil to prevent over-browning. Bake for an additional 15–25 minutes, or until a skewer inserted into the center comes out clean.
Allow the bread to rest in the pan for 5 minutes before turning it out onto a wire rack. Let it cool completely before glazing.
To make the glaze, whisk the icing sugar and lemon juice together until smooth. Add milk 1 teaspoon at a time only if needed to reach a thick but pourable consistency. Drizzle the glaze over the cooled cake and let it set for about 20 minutes before slicing.
For the best results, use room temperature eggs and yoghurt. If using frozen blueberries, do not thaw them before tossing in flour to prevent the batter from turning purple. This bread stays moist for up to 3 days when stored in an airtight container at room temperature.




