Ingredients
1 3/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
3/4 cup plain yogurt
1/2 cup olive oil
2 large eggs
1/4 cup buttermilk
1 1/2 cups fresh blueberries
1 tablespoon finely grated lemon zest
Instructions
Preheat oven to 325°F (165°C). Grease 9×5 loaf pan.
Whisk flour, baking powder, salt in bowl. Set aside.
Grate lemon zest. Measure berries into 1 1/2 cups total.
Whisk sugar, eggs, buttermilk, then add zest and oil.
Fold half the flour mix into wet ingredients until no dry streaks.
Mix in remaining flour gently until just combined. Avoid overmixing.
Pour batter into pan. Scatter 1 1/2 cups berries without stirring.
Bake 50-55 minutes. Insert toothpick; it should have moist crumbs.
Cool 15 minutes in pan before slicing. Store rest at room temp.
Notes
Use pastry flour + 2 tbsp cornstarch for extra tenderness
Use Greek yogurt for denser texture
Replace buttermilk with 1/4 cup milk + 1 tsp acid
Light refined olive oil preferred over virgin
Store cooled loaf at room temp in airtight container
Best when blueberries are very cold before adding to batter
- Prep Time: 15
- Cook Time: 55
- Method: Baking
- Cuisine: Modern Quick Breads
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 11g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 0.6g
- Protein: 3g
- Cholesterol: 40mg