I love the tender, crumbly texture of a scone and the homey look of a loaf cooling on the counter. Combining the two into a blueberry scone loaf gives you the best of both worlds: a soft, slightly crumbly interior with bursts of bright, tangy blueberry in every bite.
Blueberry Scone Loaf
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Ingredients
- 2 3/4 cups flour
- 3/4 cup oats (any kind)
- 1 tbsp baking powder
- 1/2 cup sugar
- Juice of 1 lemon
- Zest of 1 lemon
- 1 cup milk (I used almond to keep it parve)
- 1/2 cup oil
- 3/4 pint blueberries
- Turbinado sugar for sprinkling
Instructions
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Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, oats, baking powder and sugar. Add the lemon zest and lemon juice.
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Stir in the milk and oil until just combined. The batter will be quite wet—that’s normal and what creates the scone-like texture in loaf form.
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Gently fold in the blueberries, being careful not to overmix so they don’t break and color the batter.
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Pour the batter into a lined or greased loaf pan. Sprinkle the top with turbinado sugar and add a few extra blueberries if desired.
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Bake at 400°F (200°C) for 25–30 minutes, checking at 25 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Notes
This loaf freezes very well. Cool completely, wrap tightly, and freeze for up to three months. Thaw at room temperature or warm slices briefly before serving.
Recipe by Faigy Murray