Lemon Blueberry Olive Oil Loaf for Summer Brunch

As someone who’s tested dozens of citrus cakes, this Lemon Blueberry Olive Oil Loaf strikes the perfect balance between tender crumb and vibrant flavor. With silky olive oil replacing butter, the texture is moist yet airy—ideal for a mid‑morning brunch or afternoon snack. Here’s how to craft this summery treat:

Ingredients

1½ cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Zest of 2 lemons
½ cup extra‑virgin olive oil
¾ cup granulated sugar
2 large eggs, room temperature
½ cup Greek yogurt
2 Tbsp fresh lemon juice
1 cup fresh blueberries, tossed in 1 Tbsp flour

Directions

Oven & Pan Prep: Preheat to 350°F. Grease a 9×5″ loaf pan and line with parchment for easy removal.
Dry Mix: Whisk flour, baking powder, soda, salt, and lemon zest in a bowl.
Wet Blend: In a separate bowl, whisk olive oil and sugar until pale. Add eggs one at a time, beating until smooth. Stir in yogurt and lemon juice.
Combine & Fold: Gently fold dry ingredients into wet mix until just combined. Fold in blueberry pieces carefully to avoid smudging the batter.
Bake: Pour batter into the pan and bake 45–50 minutes, or until a skewer inserted in the center comes out clean.
Cool & Serve: Let rest 10 minutes in pan, then transfer to a rack. Slice thickly and serve with whipped ricotta or a dusting of powdered sugar.

This loaf pairs wonderfully with herbal tea or a sparkling spritzer. Its fresh-tasting crumb and burst of blueberries will make it your summer brunch staple!

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