Blueberry Olive Oil Quick Bread
- Yield: 1 loaf (8 servings) 1x
- Category: Breakfast or Dessert
- Method: Baking
- 1 pint fresh blueberries
- 1 tablespoon self-rising flour
- 1/2 cup olive oil
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 1/4 cups (270g) self-rising flour
- 1 cup vanilla yogurt
- Preheat oven to 350 degrees F. Coat a nonstick loaf pan with cooking spray.
- Toss blueberries with 1 tablespoon flour; set aside.
- In a large bowl, cream together oil and sugar until light and fluffy. Beat in eggs one at a time; add in vanilla. Alternately beat in flour and yogurt, mixing just until blended. Stir in blueberries.
- Pour batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes; turn out onto a wire rack and cool completely.
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