Blueberry Olive Oil Quick Bread


Blueberry Olive Oil Quick Bread

  • Author: Regan Jones, RDN
  • 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


  1. Preheat oven to 350 degrees F. Coat a nonstick loaf pan with cooking spray.
  2. Toss blueberries with 1 tablespoon flour; set aside.
  3. 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.
  4. 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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