One-Bowl Lemon Blueberry Quick Bread
This One-Bowl Lemon Blueberry Quick Bread is bursting with plump, juicy blueberries and bright, citrusy lemon. Enjoyed warm or at room temperature, it makes a beautiful dessert, lighter breakfast or sweet treat. An easy weekend bake that will be the star of your next Sunday or holiday brunch!
Ingredients
- 2 large eggs room temperature
- Freshly squeezed juice of one large lemon about 2 tablespoons
- ½ cup full-fat Greek yogurt room temperature
- 1 cup granulated sugar
- Zest of one lemon
- ½ cup extra-virgin olive oil you can sub any other neutral vegetable oil or melted butter for a more buttery taste
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher or fine sea salt
- 1½ cups blueberries divided
- Turbinado sugar to finish
Instructions
- Preheat oven to 350°F (177ºC) and prepare parchment-lined 8½ x 4½-inch (1.5 litre) loaf pan.
- In a large bowl, whisk together eggs, lemon juice and yogurt until smooth. Add sugar, lemon zest, oil and vanilla and continue whisking until well-integrated. Add flour, baking powder and salt and continuing to mix just until combined. Do not overmix. The batter will be thick, and you should still be able to see bits of flour throughout. This will result in a lighter, fluffier texture.
- Using a spatula or wooden spoon, fold in 1 cup of the blueberries turning just until evenly distributed.
- Pour batter into loaf pan and smooth it out into the corners. Arrange remaining berries across the top and gently press them into the batter. Finish with a sprinkle of turbinado sugar.
- Bake for 65-75 minutes until golden and a tester comes out dry. Let bread cool in the loaf pan for exactly 10 minutes, then gently lift it out and place it directly onto a wire cooling rack to let air circulate completely around the bread. This loaf is delicious served at this point, still warm from the oven, with lots of butter. For a smoother cut, let cool completely before slicing.
Notes
Make it dairy free: The olive oil and Greek yogurt are key to its thick, cakey-soft texture. If you don’t have Greek yogurt, sour cream is a great alternative or replace it with apple sauce for a non-dairy option.
Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
Frozen berries: Reminder to measure and add the blueberries straight from the freezer. Do not thaw or the juices will seep into the batter.
Storage: This loaf will keep well in an airtight container on the counter for 2-3 days, in the fridge for up to a week or frozen for up to 3 months.