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Wild Blueberry and Lemon Tea Bread

June 18, 2019
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Wild Blueberry and Lemon Cake

  • 1½ all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • 1 teaspoon lemon zest
  • 1 cup evaporated cane juice (sugar)
  • 1/3 cup olive oil
  • 2 large eggs
  • Juice of one lemon
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup frozen wild blueberries

Preheat oven to 350 degrees. Grease and flour a loaf pan.
Mix the flour, salt, baking powder, cinnamon powder, nutmeg powder and lemon zest in a medium bowl. Whisk briefly and set aside.
In a mixer, add the sugar and olive oil. Mix for 2 to 3 minutes. Add one egg at a time, mixing in between. Add the lemon juice, vanilla extract and milk. Mix for 2 to 3 minutes till all ingredients are incorporated. Add the blueberries and mix. Add the dry ingredients and mix with the egg mixture, incorporating well. Add to the loaf pan and bake in the oven for approximately an hour or till the center comes out clean. Let cool and serve.

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September 24, 2010 at 12:00 AM

What a delicious looking bread! Nice and healthy too 🙂

September 24, 2010 at 12:27 PM

This looks great! I’m going to try it soon. I love when I have most ingredients. I just have to get the evaporated can juice. Thanks!

October 13, 2010 at 6:45 PM

Waving back- hope you are well, Kristen. Thanks for reading.

September 12, 2011 at 6:41 PM

I don’t have evaporated cane sugar. Can I use brown sugar and how much?

September 12, 2011 at 6:57 PM

I would use the same amount of regular sugar instead of brown.

September 17, 2011 at 1:57 AM


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