Loading... Please wait...

Blog - Lemon

Lemon-Blueberry Tea Cake with Whole Grains

Posted by

SERVES 18


Ingredients:

  • 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 Lemon fused olive oil
  • fresh grated zest from one lemon
  • 2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 400 degrees. Grease or line muffin cups or 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 went ingredients to the dry, scraping down the bowl. Gently fold in the berries.

Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. 

Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

Simple Lemon Dressing

Deliciously simple, this recipe uses both our lemon oil & lemon balsamic for maximum citrus flavor.   YIELDS: 1/3 CupTOTAL TIME: 10 MINS166 CALORIESIngredients: 2 Tablespoons Sicilian Lemon White Balsamic1/2 teaspoon Dijon mustard1/4 teaspoon fine sea salt (or to taste)3 - 4 Tablespoons Eureka Lemon Olive OilGround black pepper to tasteDirections:In a small bowl, whisk together balsamic, mustard, [...]

Read More »


Italian Lemon Olive Oil Cake

Adapted from Melissa Stadler's "Italian Lemon Olive Oil Cake" recipe from Modern Honey.SERVES: 8PREP TIME: 15 minsCOOK TIME: 24 minsTOTAL TIME: 39  minsIngredients:For the Cake: 1 cup Lemon Olive Oil3 Eggs1⅓ cup Whole Milk2 Tablespoons Fresh Lemon Zest2 Cups Sugar2 Cups Flour1 teaspoon Baking Powder½ teaspoon Baking Soda1 teaspoon SaltFilling (optional):1 cup Lemon CurdLemon Vanilla Cream Cheese [...]

Read More »


Lemon Olive Oil & Almond Biscotti

Ingredients1/2 cup Lemon Olive Oil3 large eggs1 cup white sugar3 1/4 cups all-purpose flour1/2 teaspoon salt1 tablespoon baking powder1 1/2 cups whole almonds, toasted1 teaspoon almond extractDirectionsPreheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper.In a medium bowl, beat together the olive oil, eggs, sugar and almond extract until [...]

Read More »


EVOO Arugula "Pesto"

Adapted from “Arugula Pesto” Recipe in The Pink Ribbon Diet by Mary Flynn and Nancy Verde BarrYIELDS 4 ¼ cup servings10 min Prep Time10 min Total Time200 CaloriesIngredients: ¼ cup fruity extra virgin olive oil (think Arbosana, Favolosa, Manzanillo, or Koroneiki)1 clove of garlic, minced4 cups arugula, rinsed, drained and dried¼ cup slivered almonds¼ cup grated parmesan or [...]

Read More »


Grapefruit Avocado Spinach Salad with Green Limonato Olive Oil

Adapted from "Grapefruit Avocado Spinach Salad" from Tina's TastingsYields 2Prep Time 10 MinsTotal Time 10 Mins165 CaloriesIngredients: 4 cups spinach 1 grapefruit 1 avocado1/4 cup feta cheese6 Tablespoons Green Limonato Olive Oil2 Tablespoons Serrano Honey VinegarSalt and Pepper to tasteDirections:Wash spinach well, peel and section grapefruit, then slice the avocado. Combine spinach, grapefruit and avocado in a large bowl, [...]

Read More »


Roasted Lemon Garlic Potatoes

YIELDS 6 (as a sidedish)10 mins Prep Time40 mins Bake Time50 mins Total Time270 CaloriesIngredients: 2 lbs waxy skin potatoes cut in half (or quarters if large)1/2 cup lemon olive oil5 cloves fresh garlic, minced3 tablespoons oregano white balsamic1/2 cup chicken stock or water2 teaspoons kosher saltfresh ground pepper to tastefinely chopped fresh parsley (optional)Preheat [...]

Read More »


Torn Basil, Heirloom Tomato, & Mozzarella Fresca Salad

It doesn't get easier or more elegant than this. And frankly, it's borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world. Simply unthinkable.6 cups baby arugula washed, spun dry2 cups of sliced heirloom tomatoes1/3 cup freshly torn basil leaves1/2 small red onion, [...]

Read More »


​ Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cakes

For The Cake 2 1/2 cups unbleached all purpose flour1 cup granulated sugar 1 teaspoon salt1 teaspoon baking soda1 1/2 teaspoons baking powder1/2 cup sour cream2 large eggs1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest2 cups washed and dried blueberries (1/2 cup reserved)For the [...]

Read More »


Cherry, Almond, & Lemon Agrumento Olive Oil Biscotti

Ingredients3 1/4 cups all purpose flour1/2 cup Eureka Lemon fused olive oil3 large eggs, beaten 1 cup granulated sugar1 teaspoon almond extract1 cup blanched slivered almonds1 cup dried cherries1 tablespoon baking powder1/2 teaspoon salt DirectionsPreheat the oven to 350 F.Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, [...]

Read More »