Quick and Easy Blueberry Bread

🧂 Ingredients

• 7 oz all-purpose flour

  1.5 cups; OR a gluten-free flour blend like Bob's Red Mill or King Arthurs
• 6.15 oz blueberries

  1.25 cup fresh or frozen (no need to defrost)
• 1/2 Tbsp flour

  to coat the berries
• 3/4 cup milk

  full-fat; dairy or non-dairy; 2% also works
• 1/2 cup sugar

  or raw cane sugar
• 1 egg

  extra large; or 2 small ones
• 2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup vegetable oil
• 1 Tbsp lemon zest

  from 1 lemon
• 1/2 tsp salt

Instructions

• 1 Preheat the oven to 350°F/175°C and prepare a regular loaf pan (9×5 inches) by
  either lining it with parchment paper or lightly greasing it and sprinkling a
  small amount of flour in the pan.
• 2 If you're using fresh blueberries, first rinse them and pat them completely dry.
• 3 Toss the berries in the 1/2 tablespoon of flour. This should help keep the
  berries from sinking to the bottom of the loaf.
  
  Not everyone seems to have luck with the flour tip. An alternative would be to
  add 1/3 of the batter to the tin. Then fold the berries into the remaining
  batter and pour that in.
• 4 In a large mixing bowl, sift in all the dry ingredients (flour, sugar, baking
  powder, and salt) and stir/whisk.
• 5 In a separate bowl, whisk the wet ingredients (milk, oil, eggs, vanilla extract,
  and lemon zest).
• 6 Carefully pour the wet ingredients into the flour mixture, and mix until just
  combined. Make sure not to over-mix it. Then fold the blueberries into the
  batter. Be gentle so none are crushed.
• 7 Pour the batter into the prepared loaf tin and tap it gently on the counter to
  level the top.
• 8 Transfer the loaf pan to the oven and bake for between 60-70 minutes, or until a
  toothpick inserted into the center of the loaf comes out clean (a few crumbs are
  fine, but no wet batter).
• 9 Transfer the blueberry bread to a wire cooling rack and leave it to cool for at
  least 15 minutes before removing it from the loaf pan to continue to cool
  completely.
  
  To make a lemon glaze, combine 1 Tbsp lemon juice + 1 Tbsp milk with enough
  powdered sugar (about a cup) to make a glaze consistency. Refer to the recipe
  card for other toppings.

Nutrition Info