• 2⅔ lbs. all-pupose flour
  • ½ oz. salt
  • 1 oz. baking powder
  • ½ oz baking soda
  • 3½ lbs. granulated sugar
  • ½ quart lemon juice
  • 1 fl. oz. lemon extract
  • ½ quart canola oil
  • ⅔ quart liquid eggs
  • ½ quart whole milk
  • 1½ lbs. frozen wild Maine blueberries
  • 3¾ Tbsp. lemon zest


1. In small bowl combine the flour, salt, baking powder, and baking soda and set aside.

2. In a mixing bowl blend together granulated sugar, lemon juice, lemon extract, and oil and mix for 1-2 minutes on low speed.

3. Add eggs slowly while mixer is on low speed and continue to mix for 1 minute and scrape bowl.

4. Add the dry ingredients and the milk and mix for 1 minute.

5. Remove from the mixer and add the blueberries and lemon zest by hand.

6. Bake at 350 degrees F for 45 minutes to 1 hour, or until the bread springs back when lighly touched in the center.

Loaves: 3
Servings: 12 slices per loaf

Recipe courtesy of the chefs at Bates College in Maine as part of our Farm to Campus Recipe Series