This is a recipe from THE BRAIN HEALTH KITCHEN, Preventing Alzheimer's Through Food  by Annie Fenn, MD.  I find it makes a wonderfully tasty & hardy breakfast bread.

Ingredients:

1/4 cup olive oil
1 cup cornmeal
1 cup almond flour
1 cup rolled oats
1/4 cup flaxseed 
1 tsp baking powder
1 tsp. kosher salt
1/2 tsp baking soda

2 eggs, room temperature
1 cup plain whole milk yogurt
1/2 cup maple syrup
1 Tbsp. lemon zest
1 tsp. pure vanilla extract
3 cups blueberries, or a mix of both
​    fresh or  frozen

Directions:

  Preheat the oven to 375 degrees.  Brush an 8.5 by 4.5 inch loaf pan with oil, line it with parchment paper so that the edges overhand and brush the paper with more oil.  Set aside.
   Whisk together the cornmeal, almond flour, oats, flaxseed meal, baking powder, salt and baking soda in a large bowl.
   In a separate bowl, whisk the eggs, yogurt, maple syrup, olive oil, lemon zest, and vanilla until combined, then put over the flour mixture.  Fold with a flexible spatula until only a few streaks of dry ingredients remain.   Gently fold in half the berries and scrape the mixture into the prepared pan.  Top the loaf with the remaining berries.  
  Bake for 1 hour 10 minutes (add about 10 minutes if the berries are frozen) rotating the pan halfway through until the edges are deeply browned and a knife inserted into the center comes out clean. (You may find you need to cover the pan with foil halfway through baking to keep the edges from burning.)  Cool completely, then pull the loaf out of the pan by grasping the parchment overhang on each side.  Cut into slices and serve.
   This cake is best the day it is baked.  Because of the large number of berries store it in the fridge in an airtight container for up to 5 days.  The cake can be frozen for up to 6 months.  Defrost and warm in the oven at 300 degrees for 10 minutes before serving.