Sunday, April 24, 2011

Lemon Blueberry Loaf

You all know that my husband loves his blueberry baked goods any which way.  I happen to love the combination of blueberry and lemon, it tastes so fresh and delicious together.  This is a perfect loaf to make for these spring time days.  It is not too sweet, perfect for breakfast, or just a really yummy snack any time. On a gorgeous spring day, a piece of this sunny loaf is sure to help make your day fantastic.
Enjoy~

Blueberry Lemon Loaf
Preheat the oven to 350 degrees.  Lightly spray a 9x5inch loaf pan with non-dairy cooking spray.

Whisk together in a medium bowl:
3 cups of whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda

In a separate bowl whisk together:
1 cup of organic sugar
1/4 cup organic canola oil
Then when combined whisk in:
1/2 cup organic rice milk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon of fresh lemon zest
1 teaspoon organic lemon extract

Mix dry ingredients into wet until just incorporated.  Then add, stirring very gently:
1/4 cup of warm water
Fold in:
1 cup organic blueberries (fresh or frozen)

Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted comes out clean.
Remove from oven and allow to cool completely before slicing.
Enjoy these days!

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