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!