Lemon Blueberry Swirl Loaf

65 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. 2Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  3. 3Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  4. 4In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
  5. 5In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
  6. 6In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
  7. 7In another bowl, beat the eggs, sugar, and room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes.
  8. 8In another bowl, beat the eggs, sugar, and room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes.
  9. 9In another bowl, beat the eggs, sugar, and room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes.
  10. 10Add the lemon zest and fresh lemon juice to the wet ingredients.
  11. 11Add the lemon zest and fresh lemon juice to the wet ingredients.
  12. 12Add the lemon zest and fresh lemon juice to the wet ingredients.
  13. 13With the mixer on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the Greek yogurt.
  14. 14With the mixer on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the Greek yogurt.
  15. 15With the mixer on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the Greek yogurt.
  16. 16Add the dry ingredients to the wet ingredients in three parts. Fold gently with a spatula until just combined. Do not overmix.
  17. 17Add the dry ingredients to the wet ingredients in three parts. Fold gently with a spatula until just combined. Do not overmix.
  18. 18Add the dry ingredients to the wet ingredients in three parts. Fold gently with a spatula until just combined. Do not overmix.
  19. 19Divide the batter into 2 bowls. Stir in blueberries to one bowl.
  20. 20Divide the batter into 2 bowls. Stir in blueberries to one bowl.
  21. 21Divide the batter into 2 bowls. Stir in blueberries to one bowl.
  22. 22Let the batter rest for 5 minutes.
  23. 23Let the batter rest for 5 minutes.
  24. 24Let the batter rest for 5 minutes.
  25. 25Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs.
  26. 26Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs.
  27. 27Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs.
  28. 28Cool in the pan for 15 minutes, then transfer to a wire rack.
  29. 29Cool in the pan for 15 minutes, then transfer to a wire rack.
  30. 30Cool in the pan for 15 minutes, then transfer to a wire rack.
  31. 31Prepare the icing by mixing powdered sugar, a pinch of salt, and lemon juice.
  32. 32Prepare the icing by mixing powdered sugar, a pinch of salt, and lemon juice.
  33. 33Prepare the icing by mixing powdered sugar, a pinch of salt, and lemon juice.
  34. 34Pour the icing over the cooled loaf.
  35. 35Pour the icing over the cooled loaf.
  36. 36Pour the icing over the cooled loaf.
  37. 37Slice and serve the lemon blueberry swirl loaf.
  38. 38Slice and serve the lemon blueberry swirl loaf.
  39. 39Slice and serve the lemon blueberry swirl loaf.

Ingredients

  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 1.5 cups cane sugar
  • 1.5 cups cane sugar
  • 1.5 cups cane sugar
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 lemons lemon zest
  • 4 lemons lemon zest
  • 4 lemons lemon zest
  • 0.75 cup fresh lemon juice
  • 0.75 cup fresh lemon juice
  • 0.75 cup fresh lemon juice
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1.75 cups plain Greek yogurt
  • 1.75 cups plain Greek yogurt
  • 1.75 cups plain Greek yogurt
  • 2 cups fresh blueberries
  • 2 cups fresh blueberries
  • 2 cups fresh blueberries
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice

Equipment

loaf panparchment paperlarge bowlwhiskmixerspatulawire rackfoil

Tips

  • Do not overmix the batter.
  • If the top browns too quickly, cover loosely with foil.
  • While still slightly warm, wrap in foil or a clean towel to trap steam and keep the loaf tender.
Lemon Blueberry Swirl Loaf | Clip Recipe