Lemon Blueberry Bread

This lemon blueberry bread recipe is one of my favorite ways to use the blueberries we pick in Michigan every summer. These sweet, bursty berries are so tasty that we eat most of them plain, but I always try to save enough for a loaf of this delicious quick bread too. It’s moist, tender, and loaded with berries, and plenty of lemon zest gives it a pop of bright flavor.

Ingredients:

• 1½ cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• ½ cup cane sugar
• 1 tablespoon lemon zest
• ¾ cup whole milk Greek yogurt
• ½ cup extra-virgin olive oil, plus more for the pan
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups blueberries, fresh or frozen
• Lemon glaze, optional, for serving