If you've tried my einkorn vanilla shortbread cookies or my einkorn "no-tella" cookies, you know that I've been enjoying experimenting with using freshly milled whole ancient and heirloom wheat varieties in my baked goods in addition to my sourdough bread. With Easter right around the corner, I'm sure everyone is looking for that crowd pleasing dish that just makes everyone think of spring - and this is the perfect one. I may not celebrate Easter in the religious sense myself, but as a bunny mom, I like to think of it as our adopted household holiday.
I used whole grain Kamut flour in this loaf to add to the brilliant yellow color of the lemon and to lend that buttery, smooth flavor and extra fiber and complexity that whole grain Kamut brings to every recipe. Combined with a ton of lemon zest and fresh blueberries, let's just say we finished this loaf much faster than is appropriate.
For the loaf:
125g whole grain kamut flour (or whole wheat flour, spelt flour, einkorn flour)
125g all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup nondairy milk (I used oat milk)
3/4 cup white sugar
1/3 cup neutral oil (I used avocado oil)
1/4 cup lemon juice (juice of about 1 1/2 lemons)
Zest of 2 whole lemons (about 2 loose tbsp)
1 cup whole fresh blueberries
For the glaze:
1/2 cup powdered sugar (icing sugar)
1 tbsp lemon juice
Preheat the oven to 350 F. Whisk together the two types of flour, baking soda, baking powder, baking soda, and salt.
In a separate bowl, add the nondairy milk, sugar, oil, and lemon juice and mix well.
Add the wet ingredients to the dry and add the lemon zest. Use a rubber spatula to mix gently until everything is combined. Finally, gently fold in the blueberries.
Gently oil a loaf pan. Add all of the batter to the loaf pan. Bake for 55-60 minutes at 350 F, until a fork comes out clean.
Cool in the pan for about 15-20 minutes, and then gently run a knife around the edges of the loaf. Invert the pan on a cutting board to remove the loaf. Turn the loaf right side up again.
Place the loaf on a cooling rack and cool for an additional 30-40 minutes until room temperature.
Add the powdered sugar to a bowl. Add the lemon juice and use a fork to whisk very well for 3-5 minutes until it forms a glaze.
Pour the glaze over the fully cooled loaf. Garnish with additional blueberries and lemon juice and allow the glaze to solidify for about 10 minutes.
Serve in slices to people you love. They will appreciate it!