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Blueberry Oatmeal Bread

Eileen Goltz | Pareve or Dairy

Ingredients

2 cups flour

1 cup quick-cooking oats

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon lemon peel; grated

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups skim milk or non dairy substitute

1/3 cup oil

2 teaspoons vanilla

2 eggs; slightly beaten

1 cup blueberries



Instructions

Preheat oven to 350 degrees.  Grease bottom only of 9” X 5” loaf pan.  In large bowl, combine flour, oats, sugar, baking powder, lemon peel, baking soda and salt. In small bowl, combine milk, oil, vanilla, and eggs; mix well.  Add the wet ingredients to the dry ingredients; stir just until dry ingredients are moistened.  Gently fold in blueberries. Pour into greased pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool ten minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator. Serves 8