Blueberry Bread Loaf

Method

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1. Heat the oven to 175°C / 350°F. Grease a 900 g loaf tin and line it with parchment paper, leaving an overhang on the long sides.

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2. Whisk the 250 g of flour, baking powder and salt together in a large bowl. Rub the sugar and lemon zest together in another bowl until fragrant, then stir into the flour.

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3. Whisk the eggs, melted butter, milk and vanilla in a jug. Pour into the dry ingredients and stir until just combined. A few lumps are fine.

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4. Toss the blueberries with the tablespoon of flour and fold them gently into the batter.

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5. Scrape into the tin, level the top and sprinkle with the coarse sugar.

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6. Bake for 50 to 55 minutes, until golden and a skewer in the centre comes out clean. Cool in the tin for 15 minutes, then lift out by the paper onto a wire rack.

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Chef’s Tips

• Toss the berries in flour before folding them in. The flour coating holds them up in the batter and stops them sinking to the bottom.
• Add frozen berries straight from the freezer. Thawed ones bleed and turn the batter grey-purple.
• Stir the batter only until it comes together. Overmixing develops the gluten and makes a tough, tunnelled loaf.

Pairing Suggestions

• Butter
• A cup of tea
• Greek yoghurt

Storage & Reheating

Keep wrapped at room temperature up to 3 days. Freeze slices for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.