Blueberry Earth Bread


¾ Cup buttermilk
1 egg
¼ Cup canola oil
2 Cups all-purpose flour
¾ Cup packed dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground nutmeg
2 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
2 Tablespoons flax seeds
½ Cup chopped walnuts
½ Cup Fresh blueberries

Preheat oven to 350F. Spray 9X5-in with non-stick cooking spray.

Combine buttermilk, egg, and oil in a large bowl and mix well. Add flour, brown sugar, baking powder, baking soda, nutmeg, chopped thyme, and chopped rosemary; stir until well blended. Gently fold in the flax seeds, walnuts and blueberries. (Batter will be stiff). Pour batter into loaf pan.

Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes; remove to wire rack and cool completely.

California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.