Lemon Blueberry Bread
- 1 1/2 cup fresh blueberries
- 2 large eggs
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup granulated sugar
- 1 1/2 cup flour
- 1/2 tsp Hepp’s Himalayan Sea Salt
- 1 tsp St. Croix Pure Vanilla Extract
- 1/2 cup Lemon Extra Virgin Olive Oil
- 1/2 cup sour cream
Directions
Preheat your oven to 350 degrees.
In a large bowl whisk together the flour with the baking soda, baking powder and sea salt. Add the fresh blueberries and gently toss to coat. Set aside.
In a separate bowl whisk together the eggs, granulated sugar, lemon olive oil, vanilla and sour cream until smooth. Transfer to the bowl with the flour blueberry mixture.
Gently fold the wet batter into the dry ingredients (make sure you go gently and slowly so you don’t crush the blueberries).
Using your Misto Olive Oil Sprayer, coat the inside of TWO loaf pans.
Transfer the half the batter into each of the greased pans. Bake in the preheated 350 degree oven for about 45-50 minutes (checking at 35 minutes), or until a toothpick inserted in the center comes out almost clean.
