Blueberry Bread

  • Author: Jessica Holmes
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 8
  • Category: Dessert
  • Cuisine: American


An irresistible Blueberry Bread made with olive oil, lemon and fresh blueberries.


  • 155 grams (1 and 1/4 cups) fresh blueberries
  • 1 tablespoon cornstarch or cornflour*
  • 120 ml (1/2 cup) olive oil
  • 200 grams (1 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons lemon juice, freshly squeezed
  • Zest of one lemon
  • 210 grams (1 and 1/2 cups) plain flour
  • 2 teaspoons baking powder
  • 120 ml (1/2 cup) greek yoghurt


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 x 5 inch rectangular loaf pan with baking or parchment paper.
  2. Add 1 cup blueberries (set aside remaining 1/4 cup of blueberries) and cornflour to a small bowl and mix until blueberries are coated. Set aside.
  3. In a large mixing bowl, add olive oil, sugar, vanilla, eggs, lemon juice and zest. Whisk briefly to combine.
  4. Add flour, baking powder and yogurt. Gently mix with a wooden spoon until combined – but be careful not to over mix.
  5. Add roughly 1/2 of your batter to prepared tin. Then add the coated blueberries to the remaining batter and gently mix through, before adding mixture to prepared tin. Press extra blueberries on top.
  6. Bake loaf for approximately 45-55 minutes or until a skewer inserted in the middle comes out clean. If you find the top of your loaf is browning too much, simply add a piece of alfoil over the top towards the end of cooking.


*If you don’t have cornstarch or cornflour, use 1 tablespoon of plain flour.


  • Serving Size: 1 slice
  • Calories: 371

Keywords: Blueberry Lemon Bread, Blueberry Cake, Olive Oil Cake

Recipe Card powered byTasty Recipes