Ingredients

The following ingredients have 10 Servings
  • 2 cups all-purpose, white flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 large egg, (at room temperature)
  • 3/4 cup white, granulated sugar
  • 1/3 cup canola (or vegetable) oil
  • 1/3 cup full-fat Greek yogurt ((we love honey-vanilla flavored) OR use full-fat sour cream, at room temperature)
  • 3/4 cup whole milk, (at room temperature)
  • 2 tablespoons lemon zest ((2 large lemons--Note 2))
  • 2 tablespoons lemon extract ((Note 3))
  • 1-1/4 cup fresh (or frozen) blueberries, (separated (Note 4))
  • 2 teaspoons all-purpose, white flour
  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • Optional: glaze (1/2 cup powdered sugar + 1 tablespoon lemon juice)

Instruction

  • PREP: It's important the wet ingredients are all at the same temperature (room temperature) for the wet ingredients to combine nicely. Pull out of the fridge about 45 mins to an hour before using. Grease and lightly flour a 9x5-inch loaf pan. Preheat the oven to 350 degrees F.
  • WET INGREDIENTS: Add all the wet ingredients to a large bowl. Whisk together until completely smooth.
  • DRY INGREDIENTS: Add all the dry ingredients to a large bowl. Whisk together. Make a well in the center. Pour wet ingredients on top of the dry ingredients and mix with a wooden spoon until a smooth batter is formed. (Don't use stand or hand mixers--they beat in too much air)
  • BLUEBERRIES: Wash and dry blueberries. Add 1 cup blueberries to a small bowl and toss with 2 teaspoons flour until nicely coated (keeps berries from sinking to bottom). Add to the batter and gently stir to mix through.
  • BAKE: Pour and then smooth batter into prepared pan. Gently press remaining 1/4 cup blueberries into the top of the bread. Sprinkle 2 tablespoons brown sugar plus 1 tablespoon white sugar on top of the loaf (just sprinkle evenly on top; don't press down). Bake for 60-75 minutes or until a toothpick when inserted into the center comes out clean or with moist crumbs.
  • COOL: Remove from oven and let cool in pan for 15 minutes before inverting onto a wire cooling rack. Let cool a further 1 hour before slicing. Don't rush the cooling, the bread is still "baking"/solidifying.
  • OPTIONAL GLAZE: In a small bowl, add powdered sugar. Add a tiny pinch of salt and slowly add in lemon juice while whisking until glaze consistency is formed. Transfer glaze to a plastic bag and cut off the tip. Pipe the glaze over the completely cooled bread.
  • STORAGE: We like to finish this bread within 1-3 days of being made. After that, it begins to lose texture (becomes too moist). It can, however, last up to a week stored in an airtight container and tightly wrapped in plastic wrap. After the third day, I recommend storing it in the fridge. Wrap each slice tightly and place in an airtight container.