Blueberry-Lemon Tea Bread

Chef admin | Restaurant

It's so easy; bake two loaves, one for right away, the other to slice, freeze, and enjoy after blueberry season.

  • Serves: 16
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Breads and Muffins
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 2 lg. Eggs
      1/2 tsp. Salt
      2 tsp. Baking powder
      2 cups All-purpose flour
      1 1/3 cups Sugar
      1/2 cup softened Margarine or Butter
      1/2 cup Milk
      1 1/2 cups Blueberries
      1/4 cup fresh Lemon juice


    1. 1) Preheat oven to 350 degrees F. Grease and flour 9" by 5" loaf pan.

      2) In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes.

      3) Meanwhile, in medium bowl, combine flour, baking powder, and salt.

      4) Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately add flour mixture and milk, mixing just until blended. Gently stir in blueberries. Spoon batter into loaf pan.

      5) Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan.

      6) With skewer, prick top and sides of warm cake in many places. In small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush top and sides of warm cake with lemon glaze. Cool cake on wire rack.

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