Blueberry and Almond Quick Bread

For dessert, Michelle shared a Blueberry and Almond Quick Bread to clear out some pantry items.


The Blueberry and Almond Quick Bread is high in fiber and protein. It makes a fantastic brunch cake or afternoon coffee cake.


  • 1/4 cup olive oil
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/4 teaspoon almond extract
  • 1 cup whole wheat or unbleached flour
  • 1/2 cup rolled oats, coarse ground if desired
  • 1/4 cup ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup ground almonds
  • 1 cup fresh or frozen blueberries, cranberries or other fresh or dried fruit


Source: from Moosewood for Health


013Preheat oven to 365F. Line a 8″ square  pan with parchment or oil or butter.

In a bowl, with mixer or by hand, whisk oil and brown sugar together.

Add eggs and beat until ingredients turn a light caramel colour.

019Add almond extract and mashed bananas.
021In a separate bowl, stir together flour, oats and ground flaxseed. Sift in the baking powder, baking soda, and salt. Mix well.
025Add the dry ingredients to the liquid ingredients and stir until well mixed.

Stir in ground almonds and blueberries.

034Pour the batter into a prepared pan and bake for 25 minutes, or until a knife inserted into the middle comes out clean.

Cool the pan at least 10 minutes before serving.

061Serve warm or at room temperature. Well covered, this cake will keep for several days in the refrigerator or a couple days at room temperature.

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