½ cup brown sugar
½ cup sour cream
¾ cup milk
1 teaspoon vanilla
½ cup vegetable oil
2½ cups all purpose flour
1 cup old fashioned oats
¼ teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
zest of 1 lemon
1 cup walnuts
1 cup Driscoll’s blueberries
Preheat oven to 350°.
Grease loaf pan.
In a large mixing bowl gently combine brown sugar, milk oil, sour cream, vanilla, and eggs.
Add remaining dry ingredients except walnuts and blueberries and slowly mix together.
Dust blueberries lightly with flour to prevent from sinking when baking.
Gently fold in blue berries and walnuts.
Pour batter evenly into loaf pan.
Top with additional oats if desired.
Bake for approximately 45 minutes or until an inserted test toothpick comes out clean.
Cool in pan for 10 minutes.
Gently remove from pan and let cool on a rack for 2 hours.
Sprinkle top with confectioner’s sugar if desired.
Keep covered. Bread will be fresh for approximately 4 days.