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This blueberry + cardamom olive oil loaf is super quick and simple to make from scratch! It is loaded with fresh blueberries and the olive oil gives it such a lovely texture. A perfect quick breakfast or mid-morning snack that the whole family will love!
I’ve had a craving for cardamom lately, and after eating a lemon loaf from Starbucks, I got the idea for this cardamom + blueberry olive oil loaf. It took me a couple of tries to get the recipe right (the first loaf was an absolute fail), but the final result is amazing and we ate through it in a single day.
The cardamom and blueberry work beautifully together, and since the batter is thick, the blueberries don’t sink to the bottom while baking. Pair this with a cup of earl grey tea and you have the perfect afternoon snack!
If you like olive oil cakes, be sure to check out our carrot + date olive oil cake.
Blueberry + Cardamom Olive Oil Loaf
2 cups all-purpose flour
2 tsp cardamom
1/2 cup olive oil
1/2 cup Greek yogurt
1 tsp baking powder
1/2 baking soda
1/2 tsp salt
1 cup sugar
1 tsp vanilla
1-2 cups blueberries
1.Preheat oven to 350 degrees and grease a bread pan.
2. In a bowl, sift together flour, baking powder, baking soda, and salt.
3. In a large bowl or stand mixer, mix together olive oil, sugar, eggs until creamy. Add in Greek yogurt, cardamom, and vanilla extract.
4. Gradually add in the flour mixture and mix until combined. Fold in blueberries.
5. Pour into your prepared bread pan and smooth out with a spatula. Bake for 60-70 minutes, or until an inserted knife comes out clean. After it cools, you can sprinkle it with powdered sugar or eat it as is.