Ingredients
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup TAO Lemon Pressato Olive Oil
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1/4 cup TAO Blueberry Balsamic Vinegar
1 tablespoon lemon zest
1 cup fresh blueberries
Directions
Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat together the Lemon Pressato Olive Oil, and sugar until well combined. Beat in the eggs one at a time, then add the milk, Blueberry Balsamic Vinegar, and lemon zest. Mix until smooth.
Gradually stir in the dry ingredients, mixing until just combined. Fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Slice and serve as desired.