One-Bowl Lemon-Blueberry Quick Bread

Name: One-Bowl Lemon-Blueberry Quick Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: softened butter for the pan; zest from 2 lemons; 1 cup (200 g) sugar; 1/2 cup (118 g) extra-virgin olive oil or vegetable oil; 1 teaspoon vanilla extract; 2 large eggs; 2 tablespoons freshly squeezed lemon juice; 1/2 cup (120 g) sour cream or whole milk yogurt; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups (195 g) all-purpose flour; 1 1/2 cups (222 g) fresh or frozen blueberries; turbinado sugar for sprinkling

Instructions

Prep:20minCook:1h

Adapted ever so slightly from Jessie Sheehan's wonderful Snackable Bakes. Changes I've made: Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter. Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon. Used extra-virgin olive oil in place of the vegetable oil. Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon. Used sour cream in place of the yogurt: I've made this twice with yogurt and once with sour cream, and while all were delicious, I think the sour cream version may have been the best. Not sure I would be able to detect a difference in a blind taste test, but just noting this to say both ingredients work great. I use this 8.5 x 4.5-inch loaf pan for this recipe.

Updated at: Thu, 21 Nov 2024 12:25:47 GMT