Desserts
Lemon Blueberry Tea Cake
Lemon Blueberry Tea Cake
Ingredients:
4 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
½ cup Greek yogurt
½ cup Innisfil Creek Honey(found at Barrie Olive Oil)
½ cup Lemon Olive Oil
2 tbsp Blueberry Balsamic for Drizzle
fresh grated zest from one lemon
2 cups fresh or frozen blueberries
Directions
Preheat the oven to 400 degrees.
Grease and line mini or a standard 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 wet ingredients to the dry, scraping down the bowl. Gently fold in the blueberries. Fill the mini or standard loaf pans halfway with batter.
Bake in the center of oven for 20-25 minutes until a tester inserted into the middle comes out clean. Drizzle with Blueberry Balsamic and a dollop of whip cream.
Makes 2 mini loaf pans or one large loaf pan.
Products Used
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Lemon Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Blueberry Dark Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
