Blueberry & Lemon Loaf

Blueberry & Lemon Loaf


  • 725 grams of all-purpose flour
  • 11 grams of baking powder
  • 10 grams of salt
  • 122 grams of olive oil
  • 563 grams of granulated sugar
  • 5 eggs
  • 7.5 grams of vanilla exract
  • 10 grams of freshly grated lemon zest
  • 38 grams of fresh lemon juice
  • 325 grams of whole milk
  • 350 grams of frozen blueberries


  1. Preheat oven to 350 F and line 2 loaves pan with parchment paper
  2. In a medium bowl, whisk the flour, baking powder, and salt and set aside
  3. In the bowl of an electric mixer, blend together the olive oil, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.
  4. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it’s just combined.
  5. In a small bowl toss the blueberries and 1 tablespoon of flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  6. Add the flour coated berries to the baker and gently but quickly stir by hand, to combine.
  7. Immediately pour mix into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack to cool down and store in the fridge.


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