Lemon-Blueberry Quick Bread
Ingredients
The bread
-
2
lemons
zest
-
1
cup
sugar
-
½
cup
extra-virgin olive oil
-
1
teaspoon
vanilla extract
-
2
large
eggs
-
2
tablespoons
freshly squeezed lemon juice
-
½
cup
sour cream or whole milk yogurt
-
2
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
1½
cups
all-purpose flour
-
1½
cups
fresh or frozen blueberries
-
turbinado sugar
for sprinkling
The pan
-
softened
butter
for the pan
Instructions
- Preheat the oven to 350ºF and grease a loaf pan with softened butter, lining it with parchment paper.
- In a large bowl, rub the lemon zest into the sugar until fragrant.
- Whisk in the olive oil and vanilla for 30 seconds.
- Add the eggs one at a time, whisking after each addition, followed by the lemon juice and yogurt.
- Sprinkle in the baking powder and salt, whisking vigorously after each.
- Gently fold in the flour until just combined; the batter will be slightly lumpy.
- Fold in 1 cup of blueberries.
- Transfer the batter to the prepared loaf pan, smooth the top, and scatter the remaining blueberries on top, pressing them down gently.
- Sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating halfway through.
- Let cool in the pan for 20 minutes, then lift out using the parchment and cool to room temperature before slicing.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
60mg
You might also like