Blueberries are pretty cheap atm , well at least in Sydney. But this recipe you can also use frozen. Hubby's favourite cake n muffin would have to be Blueberry.
I love that there are so many variations with Blueberry breads, muffins and cake.

DRY Ingredients​

• 1 3/4 cups plain flour
• 1 cup caster sugar
• 2 tsp baking powder
• 1/8 teaspoon or a Pinch of salt

WET INGREDIENTS​

• 1 cup plain yoghurt (preferably not low fat)
• 3 Large eggs , 55 – 60g
• 2 tsp lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup vegetable oil

BLUEBERRIES​

• 2 tsp flour
• 1 1/2 cups frozen or fresh blueberries (no need to defrost)

OPTIONAL LEMON GLAZE​

• 1 1/2 cups soft icing sugar sifted
• 2 tbsp lemon juice
• 1-2 tbsp milk

Instructions​

• Preheat oven to 200°C (180°C fan forced).
• Line loaf pan: Butter and line a loaf pan with baking paper. The 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.

GLAZE​

• Whisk icing sugar and lemon until smooth, using milk only if needed to achieve the right thickness 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.

2. 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 . Otherwise just make it thick enough to spread on the surface.

3. Don't want to frost, bread is delicious just plain or another option is to sift a small ammount of icing sugar on top.

. 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 in the pantry, 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.

6. Nutrition per slice, including glaze.

NUTRITION INFORMATION:​

Calories:377cal (19%)Carbohydrates:60g (20%)Protein:5g (10%)Fat:14g (22%)Saturated Fat:2g (13%)Polyunsaturated Fat:4gMonounsaturated Fat:8gTrans Fat:1gCholesterol:52mg (17%)Sodium:33mg (1%)Potassium:185mg (5%)Fiber:1g (4%)Sugar:41g (46%)Vitamin A:110IU (2%)Vitamin C:4mg (5%)Calcium:79mg (8%)Iron:1mg (6%)