Whole Grain Lemon-Blueberry Tea Cake
October 14, 2016
Whole Grain Lemon Blueberry Tea Cake 2 cups white whole wheat flour2 cups ground whole grain corn meal1 tablespoon baking powder 1 teaspoon salt1 cup whole milk2 large eggs 1/2 cup whole milk yogurt1/2 cup honey1/2 cup Delizia's whole fruit fused lemon extra virgin olive oilfresh grated zest from one lemon2 cups fresh or frozen blueberriesPreheat 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 went 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 inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.
