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Spring Recipe: Blueberry Lemon Olive Oil Loaf

Spring Recipe: Blueberry Lemon Olive Oil Loaf

| Marisa Woods

Blueberries are a favorite in our house and one of my favorite bakes is the true classic, the blueberry muffin. For awhile there I was on the search for the PERFECT muffin recipe and with some blueberries going a little 'meh' in the fridge I thought I would make a yummy spring dessert! Meet the Blueberry Lemon Olive Oil Loaf. 

It's the perfect hostess gift, saturday bake, or yummy dessert with cream! I cannot wait to see some of you make it since you loved the autumn load so much!

And yes, there are  couple H+H pieces I snuck in here too! The photos feature the Loch Cutting Board and new Meadow Bloom T-Light which some of you have already snapped up! You can style your bread up to the max for spring. 

Get the recipe BELOW! 



Blueberry Lemon Olive Oil Loaf Recipe: 

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • Zest of one lemon
  • Juice of one whole lemon (the one you zested) 
  • 2 eggs
  • 2 egg whites
  • 3/4 cup sugar
  • 1/3 cup olive oil
  • 1 cup buttermilk or yoghurt 
  • 1 1/2 cup blueberries

Step One: Preheat oven to 350F/175C.

Step Two: Line a standard loaf pan with parchment or a loaf liner and set to the side. 

Step Three: Whisk the cornmeal, flour, baking powder, lemon zest and salt together in a small bowl.

Step Four: Using a mixer or a hand beater, beat the eggs, egg whites and sugar in until pale and creamy. Slowly add the oil and lemon juice. Then mix in the yogurt.

Step Five: Add the dry ingredients  to the wet until just blended. Be careful not to overmix.

Step Six: Fold in berries using a spatula.

Step Seven: Add the batter to the pan and bake for 1 hour 10 minutes or until a toothpick inserted in the top of the cake comes out clean and the top is golden. I also sprinkled some sugar before baking. 




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