Our Meyer Lemon Olive Oil brings a fresh sweet flavor to this incredibly moist fruit bread. Your family will enjoy this as both a dessert and a breakfast treat.
- 1 ½ Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1 Cup Greek Yogurt
- 1 Cup Granulated Sugar
- 3 Eggs, large
- ½ Teaspoon Vanilla Extract
- ½ Cup More Than Olives Meyer Lemon Olive Oil
+more for pan
- 1 Cup (heaping) Blueberries, fresh or frozen
- 1 Tablespoon All-Purpose Flour for Blueberries
- 1 Cup Powdered Sugar
- 3-4 Tablespoons Fresh Lemon Juice
Preheat oven to 350 degrees F. Brush the bottom and sides of a 9×5 loaf pan with More Than Olives Meyer Lemon Olive Oil.
In a medium bowl, add the flour, baking powder, and salt. Whisk together to incorporate.
In a large bowl, add the yogurt, sugar, eggs, vanilla, and More Than Olives Meyer Lemon Olive Oil. Beat the ingredients together until well blended.
Slowly fold in the dry ingredients into the wet ingredients, just until incorporated.
In a small bowl, mix the blueberries with 1 Tablespoon of flour. Take ¾ of the blueberries and gently fold them into the batter, being careful not to break open the blueberries. Pour the batter into the oiled pan and top with the last of the blueberries.
Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
Take the loaf out of the oven and place on a rack to cool completely before adding the glaze (if you are glazing).
In a small bowl, whisk together the powdered sugar and lemon juice. With a spoon, drizzle glaze over the top of the cooled loaf.