Ingredients:
- 1 ½ tsp J. Olive Co. Sicilian Lemon Balsamic
- ½ cup milk
- 6 Tbsp J. Olive Co. Eureka Lemon olive oil
- 1 cup sugar
- 3 tsp fresh lemon juice
- 1 Tbsp lemon zest
- 2 eggs
- 1 ½ cup flour
- 1 tsp baking powder
- ¼ tsp salt
Glaze
- ¼ cup sugar
- 1 Tbsp lemon juice
- 1 tsp lemon zest
Blueberry Jam
- 1 cup fresh blueberries
- ¼ cup sugar
- ¼ cup J. Olive Co. Blueberry Balsamic
- ¼ cup fresh lemon juice
- 1 tsp lemon zest
Instructions:
To Prepare Bread:
- Preheat oven to 350 degrees.
- Lightly grease and flour a loaf pan; set aside.
- In a glass measuring cup, add 1 ½ teaspoons Sicilian Lemon Balsamic Vinegar and enough milk to measure ½ cup. Stir and set aside.
- In a large bowl, beat Whole Fruit Eureka Lemon EVOO and sugar for 1 minute. Add lemon juice and lemon zest. Beat in eggs (one at a time).
- In another bowl combine flour, baking powder, and salt. Gradually add the flour mixture and lemon balsamic-milk (alternating) into the sugar mixture, beating well after each addition.
- Pour into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and gently poke holes (using a wooden skewer) on the top of the bread.
- Combine glaze ingredients and slowly drizzle the glaze on top.
- Allow bread to cool for about 10 minutes. Gently run knife along edges and remove the bread from the pan.
- Place on a cooling rack and cool completely before slicing.
To Prepare Jam:
- Combine blueberries, sugar, Blueberry Balsamic Vinegar, lemon juice, and lemon zest in a saucepan.
- Bring to a boil (stirring occasionally) and then reduce heat to a simmer.
- Continue simmering until blueberries soften and liquid becomes syrupy (about 30-40 minutes).
- Cool and keep covered in the refrigerator until use. Spread on a slice of Lemon Olive Oil Bread . . . Enjoy!
Recipe courtesy of A Twist on Olives