Description
A zesty, moist quick bread combining fresh lemon zest, olive oil, and fresh blueberries for a light and flavorful breakfast or snack. The optional lemon glaze adds a sweet finishing touch.
Ingredients
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon sea salt
½ cup cane sugar
1 tablespoon lemon zest (fresh from about 1 lemon)
¾ cup whole milk Greek yogurt
½ cup extra-virgin olive oil (plus extra for greasing)
2 large eggs (room temperature)
1 teaspoon vanilla extract
1½ cups blueberries (fresh or frozen, do not thaw)
Lemon glaze (optional)
Instructions
Preheat oven to 350°F and grease an 8×4 or 9×5-inch loaf pan with olive oil.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, mix sugar and lemon zest until fragrant. Add Greek yogurt, olive oil, eggs, and vanilla extract. Whisk until smooth.
Combine wet and dry ingredients gently until just blended. Fold in blueberries.
Pour batter into prepared pan and smooth the top. Bake for 45–55 minutes, until a toothpick inserted comes out clean.
Let cool slightly before slicing. Drizzle with lemon glaze, if using.
Notes
Use room temperature eggs for better emulsification.
Do not thaw frozen blueberries to prevent sogginess.
Line the pan with parchment paper for easier release.
Optional variations: Add lemon curd swirls, swap half the blueberries for raspberries, or try chocolate chunks.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 19g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg