Ultra Moist Lemon Blueberry Loaf
Ultra Moist Lemon Blueberry Loaf
Ingredients
For the Loaf
- 3 cups all-purpose flour, (360 g)
- 1 tablespoon corn starch, (8 g)
- 1 teaspoon baking powder, (4 g)
- 1 teaspoon baking soda, (5 g)
- 2 teaspoons salt, (12 g)
- 6 eggs, (≈300 g)
- 1 1/2 cups cane sugar, (300 g)
- 4 tablespoons butter, room-temperature (57 g)
- 4 lemon zest, from 4 lemons (≈16 g)
- 3/4 cup fresh lemon juice, (180 g)
- 1 cup olive oil, (216 g)
- 1 1/2 cups plain Greek yogurt, (360 g)
- 2 cups fresh blueberries, (300 g)
For the Icing
- 1 1/2 cups powdered sugar, (180 g)
- 1 pinch salt, (≈1 g)
- 2 tablespoons lemon juice, (30 g)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and line a 13x4 Pullman loaf pan with parchment paper. If using a standard loaf pan, prepare two pans and reduce baking time accordingly.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, and salt.
⏱️ 3 min
- 3
In another bowl, beat the eggs, cane sugar, and room-temperature butter on medium-high speed until the mixture is pale and fluffy, which should take about 2 to 3 minutes. Stir in the lemon zest and fresh lemon juice.
⏱️ 5 min
- 4
With the mixer on low speed, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the plain Greek yogurt.
⏱️ 4 min
- 5
Add the dry ingredients to the wet ingredients in three parts, folding gently with a spatula until just combined. Be careful not to overmix the batter. Divide the batter into two bowls. Gently stir the fresh blueberries into one of the bowls. Let the batter rest for 5 minutes.
⏱️ 8 min
- 6
Pour the batter into the prepared pan(s) and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with moist crumbs. If the top begins to brown too quickly, loosely cover the loaf with aluminum foil.
⏱️ 65 min•🌡️ 350
- 7
Allow the loaf to cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool further. While the loaf is still slightly warm, wrap it in foil or a clean towel to trap steam and ensure it remains tender.
⏱️ 15 min
- 8
To make the icing, whisk together the powdered sugar, a pinch of salt, and lemon juice in a small bowl until smooth. Once the loaf has cooled completely, drizzle the icing over the top.
⏱️ 5 min
Kitchen Tools
Ultra Moist Lemon Blueberry Loaf
For the Loaf
- 3 cups all-purpose flour, (360 g)
- 1 tablespoon corn starch, (8 g)
- 1 teaspoon baking powder, (4 g)
- 1 teaspoon baking soda, (5 g)
- 2 teaspoons salt, (12 g)
- 6 eggs, (≈300 g)
- 1 1/2 cups cane sugar, (300 g)
- 4 tablespoons butter, room-temperature (57 g)
- 4 lemon zest, from 4 lemons (≈16 g)
- 3/4 cup fresh lemon juice, (180 g)
- 1 cup olive oil, (216 g)
- 1 1/2 cups plain Greek yogurt, (360 g)
- 2 cups fresh blueberries, (300 g)
For the Icing
- 1 1/2 cups powdered sugar, (180 g)
- 1 pinch salt, (≈1 g)
- 2 tablespoons lemon juice, (30 g)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and line a 13x4 Pullman loaf pan with parchment paper. If using a standard loaf pan, prepare two pans and reduce baking time accordingly.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, and salt.
⏱️ 3 min - 3
In another bowl, beat the eggs, cane sugar, and room-temperature butter on medium-high speed until the mixture is pale and fluffy, which should take about 2 to 3 minutes. Stir in the lemon zest and fresh lemon juice.
⏱️ 5 min - 4
With the mixer on low speed, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the plain Greek yogurt.
⏱️ 4 min - 5
Add the dry ingredients to the wet ingredients in three parts, folding gently with a spatula until just combined. Be careful not to overmix the batter. Divide the batter into two bowls. Gently stir the fresh blueberries into one of the bowls. Let the batter rest for 5 minutes.
⏱️ 8 min - 6
Pour the batter into the prepared pan(s) and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with moist crumbs. If the top begins to brown too quickly, loosely cover the loaf with aluminum foil.
⏱️ 65 min•🌡️ 350 - 7
Allow the loaf to cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool further. While the loaf is still slightly warm, wrap it in foil or a clean towel to trap steam and ensure it remains tender.
⏱️ 15 min - 8
To make the icing, whisk together the powdered sugar, a pinch of salt, and lemon juice in a small bowl until smooth. Once the loaf has cooled completely, drizzle the icing over the top.
⏱️ 5 min