Lemon Blueberry Swirl Loaf
Directions
- 1Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- 2In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
- 3In another bowl, beat the eggs, sugar, and room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes.
- 4Add the lemon zest and fresh lemon juice to the wet ingredients.
- 5With the mixer on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the Greek yogurt.
- 6Add the dry ingredients to the wet ingredients in three parts. Fold gently with a spatula until just combined. Do not overmix.
- 7Divide the batter into 2 bowls. Stir in blueberries to one bowl.
- 8Let the batter rest for 5 minutes.
- 9Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs.
- 10Cool in the pan for 15 minutes, then transfer to a wire rack.
- 11Prepare the icing by mixing powdered sugar, a pinch of salt, and lemon juice.
- 12Pour the icing over the cooled loaf.
- 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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