Lemon Blueberry Bread Recipe

1½ cups all-purpose flour, spooned and leveled 2 teaspoons baking powder ¾ teaspoon sea salt ½ cup cane sugar 1 tablespoon lemon zest ¾ cup whole milk Greek yogurt ½ cup extra-virgin olive oil, plus more for the pan 2 large eggs 1 teaspoon vanilla extract 1½ cups blueberries, fresh or frozen Lemon glaze, optional, for serving


Warm the oven up to 350°F and grease a loaf pan that is 8x4 or 9x5 inches.

Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put the cane sugar and lemon juice in a big bowl.

Mix the zest into the sugar with your fingers until it's well mixed. To help the zest's fragrant oils come out, do this.

Mix the yogurt, olive oil, eggs, and vanilla with a whisk. Mix the dry and wet ingredients together until they are just mixed.

When the pan is ready, pour the batter into it and use a spoon to smooth the top. In a stick, put something in the middle and pull it out clean after 40 to 50 minutes.

Let it cool all the way down in the pan before taking it out. Before cutting and serving, you can drizzle with lemon sauce if you want to.