Categories: Blueberries, Breakfast, Quick Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking rolled oats
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups skim milk
- 1/3 cup oil
- 2 teaspoons vanilla
- 1 teaspoon grated lemon, rind of
- 2 eggs, slightly beaten
- 1 cup blueberries
Directions
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Heat oven to 350 degrees. Grease bottom only of 9×5 inch loaf pan.
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Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, rolled oats, sugar, baking powder, baking soda and salt; mix well.
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In small bowl, combine milk, oil, vanilla, lemon peel and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened.
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Gently fold in blueberries. Pour into greased pan.
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Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.