[show_shopthepost_widget id="3946873"]Blueberry-Lemon Olive Oil Quick Bread with Corn Streusel
Serves: 1 9 x 5 or 10 x 5 Loaf or 9-inch Round Cake
  • 2½ cups whole wheat pastry flour or Einkorn flour (or Jovial GF Pastry Flour + 1½ teaspoons of xanthan gum)
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup maple sugar or unbleached cane sugar
  • ½ cup unrefined cold-pressed extra-virgin olive oil + extra for greasing the pan
  • 2 large eggs
  • zest of 3 lemons
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon fresh lemon juice
  • ¾ cup whole milk or oat milk
  • 1½ cups fresh blueberries
  • Optional corn streusel:
  • ¾ cup freeze-dried corn (see notes for a substitution)
  • ½ cup blanched almond flour
  • 1 Tablespoon organic cornmeal or arrowroot powder
  • 6 Tablespoons melted unsalted butter or vegan butter
  • ¼ teaspoon sea salt
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 or 10 x 5-inch loaf pan and line with unbleached parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat together the sugar, oil, egg, lemon zest, lemon juice, milk, and vanilla extract until very well combined.
  4. Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the blueberries. Pour into the prepared pan. If making a gluten-free loaf, allow to sit 10-15 minutes before baking.
  5. Prepare the streusel: in the bowl of a food processor fitted with the metal blade, pulse together the streusel ingredients until crumbly, about 4 times. Do not overprocess or make too fine. Sprinkle the topping over the batter, lightly pressing the crumbs into the batter.
  6. Bake for 60-70 minutes or until a tester inserted in the center comes out clean. Cool for 10-15 minutes before removing from pan. Cool completely on a cooling rack.
Freeze-dried corn can be found with the other freeze-dried fruits and vegetables in many natural foods markets or online on amazon, walmart.com and target.com. But, if you can't find it, take ¾ cup of defrosted frozen corn. Pat it dry with paper towels and spread it out on a parchment-lined baking sheet and roast at 350 degrees for 20 minutes. You may be able to go for longer, depending on your oven. The corn will have a little more "chew" than freeze-dried corn, but it will still be delicious! You can dehydrate the corn in a dehydrator if you have one, but I haven't tried that so I can't offer a time there.
Recipe by Pamela Salzman at https://pamelasalzman.com/blueberry-lemon-olive-oil-quick-bread-with-corn-streusel-recipe/