One Bowl Lemon Blueberry Loaf Cake

70 mins
Serves 8
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Directions

  1. 1Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2-inch loaf pan with softened butter. Line with parchment paper.
  2. 2Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2-inch loaf pan with softened butter. Line with parchment paper.
  3. 3Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2-inch loaf pan with softened butter. Line with parchment paper.
  4. 4In a large bowl, rub lemon zest into 1 cup of sugar until fragrant.
  5. 5In a large bowl, rub lemon zest into 1 cup of sugar until fragrant.
  6. 6In a large bowl, rub lemon zest into 1 cup of sugar until fragrant.
  7. 7Whisk in the olive oil and vanilla.
  8. 8Whisk in the olive oil and vanilla.
  9. 9Whisk in the olive oil and vanilla.
  10. 10Whisk in the eggs one at a time, then add lemon juice and yogurt and whisk again.
  11. 11Whisk in the eggs one at a time, then add lemon juice and yogurt and whisk again.
  12. 12Whisk in the eggs one at a time, then add lemon juice and yogurt and whisk again.
  13. 13Add baking powder and salt, whisking after each addition.
  14. 14Add baking powder and salt, whisking after each addition.
  15. 15Add baking powder and salt, whisking after each addition.
  16. 16Gently fold in flour until just combined.
  17. 17Gently fold in flour until just combined.
  18. 18Gently fold in flour until just combined.
  19. 19Fold in 1 cup of blueberries.
  20. 20Fold in 1 cup of blueberries.
  21. 21Fold in 1 cup of blueberries.
  22. 22Transfer batter to prepared loaf pan.
  23. 23Transfer batter to prepared loaf pan.
  24. 24Transfer batter to prepared loaf pan.
  25. 25Arrange remaining 1/2 cup blueberries on top and sprinkle with turbinado sugar.
  26. 26Arrange remaining 1/2 cup blueberries on top and sprinkle with turbinado sugar.
  27. 27Arrange remaining 1/2 cup blueberries on top and sprinkle with turbinado sugar.
  28. 28Bake for 60-70 minutes, rotating halfway through. Let cool in pan for 20 minutes before removing and letting it cool completely.
  29. 29Bake for 60-70 minutes, rotating halfway through. Let cool in pan for 20 minutes before removing and letting it cool completely.
  30. 30Bake for 60-70 minutes, rotating halfway through. Let cool in pan for 20 minutes before removing and letting it cool completely.

Ingredients

  • 0 softened butter
  • 0 softened butter
  • 0 softened butter
  • 2 zest from lemons
  • 2 zest from lemons
  • 2 zest from lemons
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 0.5 cup extra-virgin olive oil
  • 0.5 cup extra-virgin olive oil
  • 0.5 cup extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lemon juice
  • 0.5 cup sour cream or whole milk yogurt
  • 0.5 cup sour cream or whole milk yogurt
  • 0.5 cup sour cream or whole milk yogurt
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups fresh or frozen blueberries
  • 1.5 cups fresh or frozen blueberries
  • 1.5 cups fresh or frozen blueberries
  • 1.5 tablespoons turbinado sugar
  • 1.5 tablespoons turbinado sugar
  • 1.5 tablespoons turbinado sugar

Equipment

loaf panwhiskgraterspatula