One-Bowl Lemon-Blueberry Quick Bread | Alexandra's Kitchen
"Made with olive oil and sour cream, this one-bowl lemon-blueberry quick bread is exceptionally moist, loaded with berries, and so delicious!..."
INGREDIENTS
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softened butter for the pan
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zest from 2 lemons
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1 cup (200 g) sugar
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1/2 cup (118 g) extra-virgin olive oil or vegetable oil
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1 teaspoon vanilla extract
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2 large eggs
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2 tablespoons freshly squeezed lemon juice
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1/2 cup (120 g) sour cream or whole milk yogurt
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2 teaspoons baking powder
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1/2 teaspoon kosher salt
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1 1/2 cups (195 g) all-purpose flour
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1 1/2 cups (222 g) fresh or frozen blueberries
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turbinado sugar for sprinkling
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