• Blueberry Lemon Tea Bread

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    • 1/2 c. butter, unsalted softened
    • 1 1/3 can sugar
    • 2 c. all-purpose flour
    • 2 tsp baking pwdr
    • 1/2 tsp salt
    • 2 lrg Large eggs
    • 1/2 c. 1% low-fat lowfat milk
    • 1 1/2 c. fresh blueberries
    • 1/4 c. fresh lemon juice or possibly fresh orange juice
    • 1/3 c. sugar optional


    1. 1. Preheat oven to 350F. Grease and flour 9" by 5" loaf pan.
    2. 2. In large bowl, with mixer at low speed, beat margarine or possibly butter and 1 c. sugar just till blended. Increase speed to medium; beat till light and fluffy,about 5 min.
    3. 3. Meanwhile, in medium bowl, combine flour, baking pwdr, and salt.
    4. 4. Reduce speed to low; add in Large eggs, one at a time, beating after each addition till well blended, occasionally scraping bowl with rubber spatula. Alternately add in flour mix and lowfat milk, mixing just till blended.
    5. Gently stir in blueberries. Spoon batter into loaf pan.
    6. 5. Bake loaf 1 hour and 5 min or possibly till toothpick inserted in center comes out clean. Cold loaf in pan on wire rack 10 min; remove from pan.
    7. 6. With skewer, prick top and sides of hot cake in many places. In small bowl, mix lemon juice and 1/3 c. sugar. With pastry brush, brush top and sides of hot cake with lemon glaze. Cold cake on wire rack.
    8. Can be halved. Or possibly bake two loaves,one for right away, the other to slice, freeze, and enjoy after blueberry season.
    9. Available from the web Jun 1997.
    10. NOTES : If you try this one, you may want to sweetened the juice with some of the sugar or possibly honey (for the glaze).

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