Set the oven to 200°C fan/400°F and grease a 9x5 inch baking loaf tin.
Sieve together 200 grams all purpose flour, 3 grams cinnamon and 8 grams baking powder, then mix in ⅛ teaspoon salt and 150 grams white sugar and set aside.
In a medium bowl, whisk together 80 grams butter, 1 large egg, 80 ml whole milk, 80 grams yogurt and 6 grams lemon zest.
Pour the wet ingredients and 220 grams blueberries into the dry ingredients and mix gently till just combined*.
Spoon the batter into the loaf tin and bake for 35-40 minutes or till a toothpick inserted into the center comes out clean. Allow to cool in the tin before turning out and slicing.
Notes
Helpful tips
*Egg - remove from the fridge an hour before using to bring to room temperature.
Wash and dry the fresh fruit.
Frozen berries can be used straight from frozen.
To measure the flour accurately, spoon it into a measuring cup or bowl then use the back of a knife to level it off.
Don't over mix the batter, mix till just combined or this will result in dense chewy bread. Small lumps and streaks of ingredients are fine.
For a sweeter loaf, add more sugar according to your taste.
some ovens have heat spots which means you may need to turn the baking pan during baking.
leave the loaf in the pan to cool before turning out.
make ahead as the flavours develop after resting.
Storing
Once cooled, blueberry muffin bread will last up to 4 days wrapped and stored in a sealed box.
To prevent it from becoming soggy, wrap in a clean tea towel or kitchen paper before placing in the box. Keep the container in a cool area.
Don't store in the fridge or wrap in plastic wrap or it may dry out.
Blueberry bread can also be frozen, sliced or unsliced, for up to 3 months in freezer bags lined with kitchen paper.
Important tip: Do not stack the slices in freezer bags as they will be difficult to separate later and will take longer to defrost. Instead, arrange them in a single layer.
Thaw in the fridge or on the kitchen counter overnight.