Home > Recipes > Lemon-Blueberry Tea Bread

Lemon-Blueberry Tea Bread Recipe

Moist slices of this cake-like bread are bursting with blueberries and lots of lemon flavor. — Wendy Masters, Grand Valley, Ontario

[X]

Rate Lemon-Blueberry Tea Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon-Blueberry Tea Bread Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12 Servings

15 60 75

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/4 cup confectioners' sugar
1 tablespoon lemon juice

Directions

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine the confectioners’ sugar and lemon juice until smooth; drizzle over warm bread. Yield: 1 loaf (12 slices).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 slice equals 226 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 170 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Lemon-Blueberry Tea Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p198