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Blueberry Lemon Tea Bread

 Blueberry Lemon Tea Bread
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.
16 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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


  • 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.

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Blueberry Lemon Tea Bread (continued)

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.