BLUEBERRY LEMON BREAD

Most people love blueberries and most people also know the health benefits of eating blueberries so I try to incorporate blueberries in recipes whenever I can. This recipe is just like making traditional blueberry muffins but it has a nice zing from the lemon juice and zest. The lemon juice really brightens up the flavour of the bread and both the lemon and blueberry flavours go perfectly with a nice cup of tea. You definitely need to try this recipe. Delicious!

Makes 12 muffins or 9 portions if baking it in a 8" square baking pan

Preheat oven to 400 Degrees F.
Baking time: 30 minutes or 20 minutes if baking muffins

Ingredients:

  • 1-1/3 cups all-purpose flour
  • 1 cup rolled oats (not instant)
  • 1/4 cup packed brown sugar
  • pinch of salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup lemon juice
  • zest of 1 whole lemon
  • 1/4 cup extra virgin olive oil
  • 2/3 cups of milk
  • 1 egg (can use substitute)
  • 1 cup fresh blueberries

1. Preheat your oven to 400 F and line your 8" square baking pan with parchment paper for easy baking.

2. In a large mixing bowl, add in all of your dry ingredients including the lemon zest and mix thoroughly. Then add in all of your wet ingredients and make sure not to stir the mixture until you have all of the wet ingredients in the bowl. Combine until just moistened.

3. Add in 1 cup of fresh blueberries and fold it into the bread mixture slowly, making sure you don't over mix. Pour the bread mixture into the parchment lined baking pan and bake it in the oven for 30 minutes. Check to see the doneness by poking the centre of the bread with a toothpick. If it comes out clean then you know that the bread is ready.

4. Cool the bread for a good 10 minutes or so before slicing it into portions. If you're making this into muffins then just let the muffins cool completely then serve.

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