Lemon Blueberry Bread

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 Lemon glaze, optional, for serving

Ingredients

Instructions

Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.

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In a medium bowl, whisk together the flour, baking powder, and salt.

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In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. 

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This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

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Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.

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Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

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