Oil Spray
1 1/2 c Unbleached white flour
1/3 c Stone ground yellow cornmeal
1/4 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Blueberries; washed and
-picked
; over
2 tb Walnuts; toasted and
; chopped, optional,
; up to 4
1/4 c Rolled oats; (“regular”, not
; instant, oatmeal)
3 tb Mild oil; such as corn,
; canola, or peanut
2 Eggs
1/2 c Plus 2 tablespoons
-buttermilk
3/4 c Sugar
Finely grated rind of 1
-lemon
Preheat oven to 350 degrees. Oil spray 1 large, 2 medium, or 3 small loaf
pans. Sift the dry ingredients (flour, cornmeal, soda, baking powder, and
salt) together into a large bowl. Combine the blueberries, walnuts, and
oats in a second bowl, and sprinkle 1 tablespoon of the flour mixture over
them. In a third bowl, beat together the oil, eggs, buttermilk, sugar, and
lemon rind. Quickly combine dry and wet mixtures, using as few strokes as
possible. Gently stir in the berries. Batter should be stiff. Spoon batter
into prepared pan/ pans. Bake 45 to 55 minutes (large pans), 35 to 50
(medium), and 35 to 40 (small). Check 2/3 of the way through the baking
period; if loaves are browning excessively, tent loosely with foil. Let
baked breads cool 10 minutes in pan, run knife around the edge of pan, and
turn loaves out. Let finish cooling on a rack.
Yield: 1 large, 2 medium, or 3 miniloaves
Yields
1 servings
