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Whole Grain Lemon-Blueberry Tea Cake

2 cups whole wheat flour

2 cups ground corn meal

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

2 large eggs

1/2 cup whole milk yogurt

1/2 cup honey

1/2 cup lemon olive oil

freshly grated zest of one lemon

2 cups fresh or frozen blueberries

Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  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 berries.  Fill the muffin cups or pans halfway with batter.  Bake in the center of the oven for 20-25 minutes or until a tester inserted to the middle comes out clean.  Makes 18 standard size muffins or 12 muffins and one large or two miniature loaves.