Lemon Blueberry Swirl Loaf

1h 5m
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. 2In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
  3. 3In another bowl, beat the eggs, sugar, and room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes.
  4. 4Add the lemon zest and fresh lemon juice to the wet ingredients.
  5. 5With the mixer on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the Greek yogurt.
  6. 6Add the dry ingredients to the wet ingredients in three parts. Fold gently with a spatula until just combined. Do not overmix.
  7. 7Divide the batter into 2 bowls. Stir in blueberries to one bowl.
  8. 8Let the batter rest for 5 minutes.
  9. 9Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs.
  10. 10Cool in the pan for 15 minutes, then transfer to a wire rack.
  11. 11Prepare the icing by mixing powdered sugar, a pinch of salt, and lemon juice.
  12. 12Pour the icing over the cooled loaf.
  13. 13Slice and serve the lemon blueberry swirl loaf.

Ingredients

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

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