Blueberry Lemon Teacake
by millvalley, April 30, 2009 | Permalink
Treat your friends & family
Mother’s Day is the perfect time to appreciate not just our own moms, but also all our friends and family who are moms. A homemade batch of muffins for your best friend, neighbor, or your office-mate sounds like a great idea - but who has the time? You might just have time to whip us a batch of this bread - it is super-easy. This is also a great recipe for making with kids - the batter is all just mixed up with a wooden spoon and is virtually fool-proof. It can also be made as muffins - pour into muffin tins until about 2/3 full.
We have excellent fresh, organic berries at the store right now, though they are imported this time of year. For a more local choice, check out our Columbia River Organics line in the freezer - these come to us from a family farm that has been sustainably farming blueberries for over three decades. (You can also skip the blueberries altogether and just add some walnut pieces or poppy seeds.)
Here’s how…
Preheat oven to 375 degrees. In a small bowl, combine:
- 1/2 cup apple juice
- 1/2 cup almond or safflower oil
- 1/2 cup agave nectar or maple syrup
- 1/4 cup fresh-squeezed lemon juice
- 1/2 teaspoon lemon extract
- grated zest from 2 lemons
In a mixing bowl combine the following:
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- pinch sea salt
Add the wet ingredients to the dry, combining just until mixed. Fold in
- 1 cup (or more!) fresh or frozen blueberries
Pour batter into an oiled loaf pan and bake for 15 minutes. Reduce heat to 350 degrees and bake 15-20 minutes more or until springy in center. Cool in pan. Share & enjoy!
Categories: Foods
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