Whole Wheat Lemon Blueberry Tea Cake

October 16, 2016

INGREDIENTS

• 2 cups white whole wheat flour
• 2 cups ground whole grain corn meal
• 1 Tbs. baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• ½ cup whole-milk yogurt
• ½ cup honey
• ½ cup Lemon Fused Olive Oil
• freshly-grated zest from one lemon
• 2 cups fresh or frozen blueberries

DIRECTIONS
Preheat the oven to 400°F. Grease or line muffin cups or a 9"x 5" loaf pan.

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 went ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill muffin cups or loaf pans halfway with batter. For muffins, bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. A loaf may take up to an hour to bake thoroughly.

Makes 18 standard size muffins or one standard loaf.

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