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Prep Time

Prep Time

10 min

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Total Time

80 min

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Calories per serving


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Ingredients (11)
  • 2 large eggs
  • 1 cup reduced-fat buttermilk
  • 1-1/2 cups, unthawed frozen DOLE® Blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup safflower oil
  • 1 teaspoon vanilla extract
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated lemon peel
  1. Preheat oven to 350°F.  Spray a 9x5-inch loaf pan with cooking spray.
  2. Combine eggs, buttermilk, sugar, oil, and vanilla extract in the Blender Processor.  Secure lid; pulse ingredients until blended.  Remove lid; add 2 cups flour, baking powder, sea salt, cinnamon and lemon peel.  Secure lid; pulse until blended.
  3. Pour batter into medium bowl.  In small bowl, stir blueberries with remaining 1 tablespoon flour until coated.  Fold into batter until just blended.
  4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.  Cool in pan 10 minutes.  Remove bread from pan.  Cool completely.