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  • Lucia Borzillo

One-Bowl Lemon-Blueberry Quick Bread

Updated: Jun 2

What can I say? Blueberries are very inexpensive. I got 2 pints for $5.00.

It looks and smells amazing! And there was only one bowl to wash!

******Update from Saturday morning-

Moist and pops of blueberries in every bite!!


softened butter for the pan

zest from 2 lemons

1 cup (200 g) sugar

1/2 cup (118 g) extra-virgin olive oil or vegetable oil

1 teaspoon vanilla extract

2 large eggs

2 tablespoons freshly squeezed lemon juice

1/2 cup (120 g) sour cream 

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/2 cups (195 g) all-purpose flour

1 1/2 cups (222 g) fresh or frozen blueberries

turbinado sugar for sprinkling


Heat the oven to 350ºF. 

Grease an 8 1/2 – x – 4 1/2-inch loaf pan with softened butter. 

Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).

Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. 

Whisk in the oil and vanilla for 30 seconds. 

Whisk in the eggs, one at a time, and then the lemon juice and sour cream. 

Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. 

Gently fold in the flour just until a few streaks remain. 

The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries. 

Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. 

Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. 

The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. 

Remove from the oven and let cool in the pan for about 20 minutes. 

Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. 

Let cool to room temperature before slicing and serving. 

Keep the cake, wrapped, on the counter for up to 3 days. 

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