Savory Lemon Rosemary Blueberry Bread
Eating a slice of this bread may actually improve your health. Blueberries are a great source of antioxidants and oats are known to lower your cholesterol levels. So you can enjoy it guilt free.
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Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs
- 3/4 cup buttermilk
- 1/4 cup safflower oil
- 1/4 cup raw honey
- 2 tbsp lemon zest plus 2 tbsp fresh lemon juice, divided
- 1 cup frozen blueberries (not thawed)
- 1/3 cup chopped unsalted walnuts
- 2 tbsp chopped fresh rosemary leaves
Preparation
- Preheat oven to 375°F. In a food processor or blender, blend oats to the consistency of flour; set aside 2 tsp oat flour. (NOTE: If following our 2-week Meal Plan, grind extra oat flour for use in the Roasted Rosemary & Thyme Pork Tenderloin with Green Bean Casserole.) In a large bowl, mix remaining oat flour, baking powder, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, oil, honey and lemon juice. Fold wet ingredients into dry ingredients, stirring to combine.
- Toss reserved 2 tsp oat flour with blueberries. Fold blueberries, walnuts, rosemary and lemon zest into batter, stirring gently.
- Line an 8 x 4-inch loaf pan with parchment paper. Pour batter into pan, spreading evenly. Bake for 65 to 70 minutes, until a toothpick inserted into center comes out clean. Let loaf cool in pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Information
- Serving Size 1 slice
- Calories 210
- Carbohydrate Content 24.5 g
- Cholesterol Content 39 mg
- Fat Content 11 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 1.5 g
- Sodium Content 338 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 7 g