- 2 cups flour
- 1 cup quick-cooking oats
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon peel, grated
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups skim milk or non-dairy substitute
- ⅓ cup oil
- 2 teaspoons vanilla
- 2 eggs, slightly beaten
- 1 cup blueberries
- Preheat oven to 350°F. Grease bottom only of 9x5” loaf pan.
- In a large bowl, combine flour, oats, sugar, baking powder, lemon peel, baking soda and salt.
- In a 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.
INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.
- Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
- Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
- Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten without any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.