One-Bowl Lemon-Blueberry Quick Bread

Name: One-Bowl Lemon-Blueberry Quick Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: American
Ingredients: 0 pieces Unsalted Butter (softened butter for the pan); 2 pieces Lemon (zest from 2 lemons); 1 cup Granulated Sugar (1 cup (200 g) sugar); ½ cup Extra Virgin Olive Oil (1/2 cup (118 g) extra-virgin olive oil or vegetable oil); 1 tsp Vanilla (1 teaspoon vanilla extract); 2 pieces Egg (2 large eggs); 2 tbsp Lemon Juice (2 tablespoons freshly squeezed lemon juice); ½ cup Sour Cream (1/2 cup (120 g) sour cream or whole milk yogurt); 2 tsp Baking Powder (2 teaspoons baking powder); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 1 ½ cup All-Purpose Flour (1 1/2 cups (195 g) all-purpose flour); 1 ½ cup Blueberry (1 1/2 cups (222 g) fresh or frozen blueberries); 0 pieces Turbinado Sugar (turbinado sugar for sprinkling)

A simple one-bowl American quick bread featuring a bright lemon-flavored batter studded with fresh blueberries and topped with crunchy turbinado sugar.

80 minAmerican

Servings8

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Steps

1Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan.
2Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the blueberries.
3Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of blueberries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving.