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Oatmeal Cornmeal Blueberry Bread

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Submitted by ttmack

Oatmeal Cornmeal Blueberry Bread recipe

YIELD

12 servings

PREP

40 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 355
0.3
CUP EACH CORNMEAL
yellow
¼ 1.3
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BLUEBERRIES
wash, pick over
½ 118
CUP ML WALNUTS
toasted, chopped (optional)
¼ 59
CUP ML ROLLED OATS
regular
3 45
TABLESPOONS ML CORN OIL
canola, or peanut oil
2 2
LARGE LARGE EGGS
½ 118
CUP ML BUTTERMILK
plus 2 tablespoons
¾ 177
CUP ML SUGAR
1 1
EACH LEMON ZEST
finely grated *

Directions

Preheat oven to 350℉ (180℃).

Sift the dry ingredients (flour, cornmeal, soda, baking powder, and salt) together into a large bowl.

Combine the blueberries, walnuts, and oats in a second bowl, and sprinkle 1 tablespoon of the flour mixture over them.

In a third bowl, beat together the oil, eggs, buttermilk, sugar, and lemon rind.

Quickly combine dry and wet mixtures, using as few strokes as possible. Gently stir in the berries. Batter should be stiff. Spoon batter into prepared pan/ pans.

Bake 45 to 55 minutes (large pans), 35 to 50 (medium), and 35 to 40 (small).

Check ⅔ of the way through the baking period; if loaves are browning excessively, tent loosely with foil.

Let baked breads cool 10 minutes in pan, run knife around the edge of pan, and turn loaves out. Let finish cooling on a rack.

Yield 1 large, 2 medium, or 3 mini loaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 213 33% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 134mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 2%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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