Lemon Blueberry Loaf
Berry-picking is one of my favorite summertime activities! This year, I picked a great deal of blueberries and raspberries, so I’ll definitely be coming back to this recipe later in the year!
Ingredients:
Softened butter for the pan
Zest from 2 lemons
1/2 cup sugar
1/2 cup olive oil or vegetable oil
1 tsp vanilla extract
2 eggs
2 tbs lemon juice
1/2 cup sour cream or yogurt
2 tsp baking powder
1/2 tsp salt
1 1/2 cups all-purpose flour
1 1/2 cups fresh or frozen blueberries
Method:
Heat 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.
Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla. 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 of the berries.
Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup of berries over the top of the loaf, pressing down gently. Bake for 60 minutes, rotating at the halfway point.
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. You can keep the cake, wrapped, on the counter for up to 3 days.
