Dish Info
This blueberry lemon loaf is bursting with juicy blueberries and vibrant lemon flavor. It's a versatile treat perfect for breakfast or a sweet snack, especially when topped with a simple lemon glaze for added sweetness.
INGREDIENTS
1½ cups all-purpose flour, spooned and leveled 2 teaspoons baking powder ¾ teaspoon sea salt ½ cup cane sugar 1 tablespoon lemon zest ¾ cup whole milk Greek yogurt ½ cup extra-virgin olive oil, plus more for the pan 2 large eggs 1 teaspoon vanilla extract 1½ cups blueberries, fresh or frozen
STEPS 1
Preheat the oven to 350°F and generously grease an 8x4 or 9x5-inch loaf pan to prevent sticking and ensure easy removal of the loaf after baking.
STEPS 2
Whisk together the dry ingredients - flour, baking powder, and salt - in a medium bowl.
STEPS 3
Combine cane sugar and lemon zest in a large bowl, then mix in yogurt, olive oil, eggs, and vanilla until smooth.
STEPS 4
Gently fold the dry ingredients into the wet ingredients until just combined, then fold in the blueberries.
STEPS 5
Pour batter into the pan, bake until golden and a toothpick comes out clean, then cool, glaze if desired, and serve.