Lemon Blueberry Bread with Oats and Walnuts

Whenever we have dinner guests, I always make a multi-course dinner, which of course culminates in dessert. I've been watching my calorie intake for a little over half a year, so we don't get to make too many desserts in our kitchen -- I guess this is why Dave likes having company over so much.

Recipe from Penney Lane.

Ingredients:

-½ cup brown sugar

-2 eggs

-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 blueberries

In a large mixing bowl 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 (this will prevent them from sinking when baking) and then gently fold in the blueberries and walnuts.

Pour batter evenly into a greased loaf pan and bake at 350° for approximately 45 minutes or until an inserted test toothpick comes out clean.

Let cool for 10 minutes and then move to a cooling rack.

Sadly, this got mixed reviews. Dave and I enjoyed it, as did our guest. But when I brought the leftovers to my parent's house a few days later, both of my brother's didn't like the bread. In my opinion, it was a pretty dense loaf, well suited for toasting and slathering with butter (something else that doesn't happen too often here now that I've cut back on calories). I'm not sure why my brother's didn't like it, but three of us thought it was fine. It wasn't too sweet, it actually could have used just a tiny bit more sugar to make it more like a dessert, it's better suited for breakfast as is.