Easy Blueberry Lemon Loaf (Print Version)
A moist, zesty loaf bursting with blueberries and citrus, topped with sweet lemon glaze for a flavorful treat.
# Ingredients:
→ Loaf Batter
01 -
1½ cups all-purpose flour, spooned and levelled
02 -
2 teaspoons baking powder
03 -
1 teaspoon salt
04 -
½ cup brown sugar
05 -
¼ cup white sugar
06 -
1 tablespoon lemon zest
07 -
¾ cup whole milk Greek yogurt
08 -
½ cup extra-virgin olive oil, plus more for the pan
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
1½ cups blueberries, fresh or frozen
→ Lemon Glaze
12 -
½ cup powdered sugar
13 -
1-2 tablespoons freshly squeezed lemon juice
# Steps:
01 -
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
In a large bowl, combine the sugar and lemon zest. Using your fingers or a mortar and pestle, rub the zest into the sugar until it’s fragrant. Add the yogurt, olive oil, eggs, and vanilla, and whisk until smooth.
04 -
Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the blueberries. The batter will be thick.
05 -
Transfer the batter to the greased loaf pan, smoothing the top with a spatula.
06 -
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
07 -
While the loaf bakes, whisk together powdered sugar and fresh lemon juice until smooth.
08 -
Let the loaf cool completely before removing it from the pan. If desired, drizzle with lemon glaze before slicing and serving.