Lemon Blueberry Quick Bread Recipe: From the Blooming Kitchen Garden

This is a quick and easy "quick bread" recipe - it freezes well, and you can make yummy lemon blueberry muffins with the batter, too!

Lemon Blueberry Quick Bread

Ingredients

• 2 1/2 cups all purpose flour. You can substitute up to half with uncooked rolled oats (NOT quick oats - they are a bit too powdery)
• 1/4 cup sugar (you can add more, to your family's taste. If you use honey or maple syrup - both of which work and are delicious, but does change the texture of the bread - decrease the milk to 3/4 cup)
• 2 tsp baking powder
• 1/2 tsp salt (you can omit this)
• 1 cup milk (if I am short of milk, I do half and half milk and water or milk and lemon juice)
• 1/4 cup olive or other healthy oil
• 1 egg, lightly beaten
• 1 tsp lemon extract
• 1/2 to 1 cup blueberries (fresh or frozen - both work well!)

Method

Mix all the dry ingredients in a large bowl. Add the wet ingredients EXCEPT the blueberries. Stir til just mixed and no large lumps are left. (Don't over-mix quick bread batter or it become coarse when baked). Pour into a greased loaf pan. Place the blueberries on top, gently. Poking into the batter. Bake at 400F degrees for 20 minutes, until lightly golden on top and testing skewer comes out clean.

Allow to cool slightly. Remove from pan and continue to cool.

This is delicious "as is" or with butter, and sweetie adores it toasted with butter. Enjoy!