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Blueberry Lemon Tea Bread Recipe

I clipped this recipe from a magazine years ago and use it often, especially during blueberry season. The bread has a refreshing lemony tang that goes well with a cup of hot tea or coffee.

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Blueberry Lemon Tea Bread Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 16 Servings

20 50 70

Ingredients

1 cup fresh or frozen blueberries
1-2/3 cups plus 1 tablespoon all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon grated lemon peel
GLAZE:
1/4 cup sugar
1/4 cup lemon juice

Directions

Toss berries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Combine baking powder, salt and remaining flour. Add alternately with milk to creamed mixture. Fold in blueberries and lemon peel. Pour batter into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-55 minutes or until bread tests done. Cool 10 minutes. Meanwhile, for glaze, combine sugar and lemon juice in a saucepan. Heat and stir until sugar is dissolved. Remove bread from pan; prick top with a toothpick. Brush hot glaze over bread. Cool completely before slicing. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 180 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 144 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blueberry Lemon Tea Bread in Bountiful Harvest Cookbook , p81

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Blueberry Lemon Tea Bread

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(1-1) of 1 reviews

Reviewed on Feb. 03, 2013 by oeg1kallee

shame on me for not rating this excellant recipe earlier. I have made this countless times for church tea parties- it freezes well, and slices nicely. I line my pan with non stick foil, and pour the glaze over the bread while in the pan. When cool- I can lift it out and remove the foil, this allows all the glaze to absorb into the bread- even the crust piece is yummy! This bursts with lemon flavor.