Ultra Moist Lemon Blueberry Loaf

Dry Ingredients

• 3 cups all-purpose flour (360 g)
• 1 tbsp corn starch (8 g)
• 1 tsp baking powder (4 g)
• 1 tsp baking soda (5 g)
• 2 tsp salt (12 g)

Wet Ingredients

• 6 eggs
• 1.5 cups cane sugar (300 g)
• 4 tbsp butter (57 g), room temperature
• Zest of 4 lemons (≈16 g)
• 3/4 cup fresh lemon juice (180 g)
• 1 cup olive oil (216 g)
• 1½ cups plain Greek yogurt (360 g)
• 2 cups fresh blueberries (wild if you can get them) (300 g)

Icing

• 1½ cups powdered sugar (180 g)
• Pinch of salt (≈1 g)
• 2 tbsp lemon juice (30 g)

Directions

• Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
• In another bowl, beat the eggs, sugar, and room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the lemon zest and fresh lemon juice.
• With the mixer on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the Greek yogurt.
• Add the dry ingredients in three parts, folding gently with a spatula until just combined. Do not overmix. Fold in the blueberries. Let the batter rest for 5 minutes.
• Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs. If the top browns too quickly, cover loosely with foil.
• Cool in the pan for 15 minutes, then transfer to a wire rack. While still slightly warm, wrap in foil or a clean towel to trap steam and keep the loaf tender.
• Whisk the icing ingredients together and drizzle over the cooled loaf.

Recipe is written for a 13×4 Pullman loaf pan (for height and square slices); with a standard loaf pan, split into 2 pans and reduce the baking time. From Amanda Mahoney-Fernandes on Instagram.