Directions
- 1Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2-inch loaf pan with softened butter. Line with parchment paper.
- 2In a large bowl, rub lemon zest into 1 cup of sugar until fragrant.
- 3Whisk in the olive oil and vanilla.
- 4Whisk in the eggs one at a time, then add lemon juice and yogurt and whisk again.
- 5Add baking powder and salt, whisking after each addition.
- 6Gently fold in flour until just combined.
- 7Fold in 1 cup of blueberries.
- 8Transfer batter to prepared loaf pan.
- 9Arrange remaining 1/2 cup blueberries on top and sprinkle with turbinado sugar.
- 10Bake 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
- 2 zest from lemons
- 1 cup sugar
- 0.5 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 0.5 cup sour cream or whole milk yogurt
- 2 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 1.5 cups all-purpose flour
- 1.5 cups fresh or frozen blueberries
- 1.5 tablespoons turbinado sugar
Equipment
loaf panwhiskgraterspatula
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