Description
A moist, flavorful quick bread featuring roasted blueberries, bright lemon zest, and rich olive oil.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon olive oil (for roasting)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1/4 cup milk
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and flour a standard loaf pan.
- Toss the blueberries with 1 tablespoon of olive oil on a small baking sheet. Roast for 8 minutes. Let cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, 1/2 cup olive oil, milk, and lemon zest until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the cooled roasted blueberries and lemon juice.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For a glaze, whisk together 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle over the cooled bread.
- You can substitute frozen blueberries; do not thaw before roasting.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry bread, lemon bread, olive oil cake, quick bread, roasted fruit