Lemon Blueberry Loaf

INGREDIENTS

  • ¾ cup granulated sugar (150 g)

  • 2 Tablespoons lemon zest (from about two lemons)

  • ¼ cup fresh lemon juice (59 ml)

  • ½ cup neutral flavored oil, such as avocado or canola (118 ml)

  • 2 large eggs

  • ½ cup plain whole Greek yogurt (113 g)

  • 1 teaspoon vanilla extract

  • 1 ¾ cups all-purpose flour (218 g) plus one Tablespoon (for coating the blueberries)

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup fresh blueberries (148 g)

PREPARATION

  1. Preheat the oven to 350°F. Grease a 9x5-inch heavy-weight steel loaf pan or line it with parchment paper.

  2. Add the sugar and lemon zest to a large bowl. Using clean hands, rub the lemon zest into the sugar until well incorporated. Add the lemon juice, oil, eggs, Greek yogurt, and vanilla extract. Whisk until smooth.

  3. Add the 1 ¾ cups of flour, baking powder, and salt, stirring gently until just combined, being careful not to overmix. It’s okay if there are a few lumps.

  4. In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour (to prevent sinking), leaving any excess flour in the small bowl.

  5. Pour ⅓ of the batter into the prepared loaf pan, then gently layer in ½ of the blueberries, followed by ⅓ batter, then the remaining blueberries, then the remaining batter, smoothing the top.

  6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean, being careful not to over-bake.

  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for an additional 10 minutes.