Blueberry Bread Loaf
Prep
15m
·
Cook
1h 15m
·
Total
1h 30m
About This Recipe
This delicious blueberry bread loaf is the perfect treat for breakfast or dessert. Moist and bursting with juicy blueberries, this sweet bread is made with a hint of lemon zest and drizzled with a tangy lemon glaze. Enjoy it with a cup of coffee or as an afternoon snack.
Ingredients
(Servings:
8)
Scale
Convert
Dry
Wet
Blueberries
Optional Lemon Glaze
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories405kcal20%
-
Fat17g26%
-
Saturated Fat3g15%
-
Carbohydrates60g20%
-
Fiber2g8%
-
Sugar38g76%
-
Protein6g12%
-
Cholesterol58mg19%
-
Sodium200mg8%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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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