Lemon Blueberry Olive Oil Loaf Cake

Serves 8 · 15 min prep · 55 min cook

Ingredients

• 3/4 cup extra-virgin olive oil, mild
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup whole-milk Greek yogurt
• 2 tbsp fresh lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1 1/4 cups fresh blueberries, tossed with 1 tsp flour
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling so the long sides overhang for easy removal.
2. 2In a large bowl, whisk the olive oil and granulated sugar vigorously for 1 minute until slightly thickened. Whisk in the eggs one at a time, then the Greek yogurt, lemon zest, lemon juice, and vanilla until smooth and emulsified.
3. 3In a second bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet and fold gently with a spatula just until combined; a few small lumps are fine.
4. 4Toss the blueberries with flour (this keeps them from sinking). Fold two-thirds of the berries into the batter, then scrape the batter into the prepared pan and level the top.
5. 5Scatter the remaining blueberries over the surface and press them in lightly. Bake on the center rack 50–60 minutes, tenting loosely with foil after 40 minutes if the top is browning too fast.
6. 6The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs and the top springs back when lightly pressed. Cool in the pan on a wire rack 15 minutes.
7. 7Lift the loaf out using the parchment and cool completely on the rack, about 1 hour, so the crumb sets and slices cleanly.
8. 8Dust generously with powdered sugar just before slicing into 8 thick pieces. The olive oil keeps it moist for days and the lemon scent should be bright when you cut in.