BLUEBERRY  strawberry BREAD LOAF

Prep time 15min

Cooking time 1hr 15min

INGREDIENTS

• 265 g Risen Flour's Plain Flour
• 200 g white sugar , preferably caster/superfine
• 2 tsp baking powder
• Pinch of salt

• 270 g plain yoghurt
• 3 large eggs, 55 – 60g each
• 2 tsp lemon zest (1 large or 2 small lemons)
• 1/2 teaspoon vanilla extract
• 125 ml canola oil (or vegetable, grapeseed oil)

Blueberries

• 2 tsp flour
• 1.5 cups frozen or fresh blueberries (no need to defrost)

 lemon glaze

• 120 g soft icing sugar / powdered sugar , sifted
• 2 tbsp lemon juice
• 1-2 tbsp milk , if needed
• 
  

Instructions

1. Preheat oven to 200°C/390°F (180°C fan forced).
2. Line loaf pan: Butter and line a loaf pan 21 x 11 x 7 cm pan  with parchment / baking paper.
3. Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
4. Whisk Dry ingredients in a bowl.
5. Add Wet ingredients: Make a well in the dry ingredients. Add Wet ingredients. Whisk until incorporated.
6. Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
7. 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. 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.

Glaze

 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.

Recipe 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! 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.
2. 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 (adapted from Recipe Tin Eats)
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, 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.