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Whole Grain Lemon-Blueberry Tea Cake

2 cups of white whole wheat flour

2 cups of ground whole grain corn meal

1 tablespoon of baking powder

1 teaspoon of salt

1 cup of whole milk

2 large eggs

1/2 cup of whole milk yogurt

1/2 cup of honey

1/2 cup of Lemon Fused Extra Virgin Olive Oil

fresh grated zest from one lemon

1 cups of fresh or frozen blueberries

 Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl mix together the dry ingredients. In a separate bowl  mix the wet ingredients and lemon zest. In three separate additions, add the wet ingredients to the dry, scraping  down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20 -25 minutes until a tester insterted in the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

Recipe from Veronica Foods



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