Blueberries are a favorite in our house and one of my favorite bakes is the true classic, the blueberry muffin. For awhile there I was on the search for the PERFECT muffin recipe and with some blueberries going a little 'meh' in the fridge I thought I would make a yummy spring dessert! Meet the Blueberry Lemon Olive Oil Loaf.
It's the perfect hostess gift, saturday bake, or yummy dessert with cream! I cannot wait to see some of you make it since you loved the autumn load so much!
And yes, there are couple H+H pieces I snuck in here too! The photos feature the Loch Cutting Board and new Meadow Bloom T-Light which some of you have already snapped up! You can style your bread up to the max for spring.
Get the recipe BELOW!
Blueberry Lemon Olive Oil Loaf Recipe:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Zest of one lemon
- Juice of one whole lemon (the one you zested)
- 2 eggs
- 2 egg whites
- 3/4 cup sugar
- 1/3 cup olive oil
- 1 cup buttermilk or yoghurt
- 1 1/2 cup blueberries
Step One: Preheat oven to 350F/175C.
Step Two: Line a standard loaf pan with parchment or a loaf liner and set to the side.
Step Three: Whisk the cornmeal, flour, baking powder, lemon zest and salt together in a small bowl.
Step Four: Using a mixer or a hand beater, beat the eggs, egg whites and sugar in until pale and creamy. Slowly add the oil and lemon juice. Then mix in the yogurt.
Step Five: Add the dry ingredients to the wet until just blended. Be careful not to overmix.
Step Six: Fold in berries using a spatula.
Step Seven: Add the batter to the pan and bake for 1 hour 10 minutes or until a toothpick inserted in the top of the cake comes out clean and the top is golden. I also sprinkled some sugar before baking.
