One-Bowl Lemon-Blueberry Quick Bread
This One-Bowl Lemon-Blueberry Quick Bread is a delightful treat, easy to make and bursting with fresh flavors.
Equipment
- Loaf pan
- mixing bowl
- Whisk
- measuring cups
- measuring spoons
Ingredients
Batter Ingredients
- 2 lemons zest
- 1 cup sugar 200 g
- ½ cup extra-virgin olive oil or vegetable oil 118 g
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- ½ cup sour cream or whole milk yogurt 120 g
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour 195 g
- 1 ½ cups fresh or frozen blueberries 222 g
- turbinado sugar for sprinkling
Instructions
Baking Steps
- Heat the oven to 350ºF. Grease an 8 ½ – x – 4 ½-inch loaf pan with softened butter and line with parchment paper.
- Rub the lemon zest into the granulated sugar until fragrant. Whisk in the oil and vanilla for 30 seconds, then whisk in the eggs one at a time, followed by the lemon juice and yogurt.
- Sprinkle the baking powder and salt into the bowl, whisking after each addition. Gently fold in the flour until a few streaks remain, then fold in 1 cup of blueberries.
- Scrape the batter into the pan, smooth the top, and arrange the remaining blueberries on top. Sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating halfway.
- Check for doneness with a skewer. Let cool in the pan for about 20 minutes, then remove and let cool to room temperature before slicing.
Notes
Store wrapped on the counter for up to 3 days.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg
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