Lemon Blueberry Tea Cake
2 cups white whole wheat flour
2 cups ground whole grain 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 OLIVE & VINE Meyer Lemon olive oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries
Preheat oven to 400°. Grease two 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 blueberries. Fill the loaf pans half way with batter. Bake in the center of the oven for 20-25 minutes or until a tester inserted in the middle comes out clean.