Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat oven to 200°C/390°F (180°C fan forced).
  • Line loaf pan: Butter and line a loaf pan with parchment / baking paper. The picture pan is 21 x 11 x 7 cm (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.