I recently stocked up on fresh blueberries with my last Green Lane Delivery order and knew I was going to make this bread. Green Lane Delivery is a grocery delivery that serves parts of Delaware, Pennsylvania and New Jersey and offers fruits and vegetables. I’ve done several deliveries since they started delivery in my area and it’s all been really great quality produce.
Now back to the bread, I loved that it’s made in one bowl and so delicious. The loaf was devoured in no time and I need to make a double batch next time.
Zest of 2 lemons
1 cup sugar
1/2 cup extra-virgin olive oil
1 tsp vanilla extract
2 eggs
2 Tbsp fresh squeezed lemon juice
1/2 cup sour cream or Greek Yogurt
2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1 1/2 fresh or frozen sugar
Preheat your oven to 350 degrees. Lightly grease a loaf pan with softened butter or nonstick cooking spray. Line with parchment paper and set aside.
In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar until fragrant. Slowly whisk in the oil and vanilla and mix for 30 seconds. One at a time, whisk in the eggs until combined. Add in the lemon juice and sour cream and stir. Sprinkle one teaspoon of baking powder over the mixture and whisk vigorous; repeat with the other teaspoon of baking powder.
Fold in the flour gently until just combine. The batter will be lumpy. Fold in 1 cup of the blueberries. Transfer to the prepared loaf pan and place the 1/2 cup of remaining blueberries over the top. If desired, sprinkle turbinado sugar lightly over the top.
Bake for 60 to 70 minutes, rotating halfway. Check cake with a tester to see if comes out a crumb or two. Allow to cool in the pan for 20 minutes and then remove from the pan on a cooling rack. Cool completely before slicing. Store in an airtight container at room temperature.
Source: Alexandra’s Kitchen
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