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Lemon-Blueberry Tea Bread Recipe
Lemon-Blueberry Tea Bread Recipe photo by Taste of Home

Lemon-Blueberry Tea Bread Recipe

Publisher Photo
Moist slices of this cake-like bread are bursting with blueberries and lots of lemon flavor. — Wendy Masters, Grand Valley, Ontario
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Lemon-Blueberry Tea Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p198

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.

Reviews for Lemon-Blueberry Tea Bread

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MY REVIEW
Reviewed Aug. 13, 2014

This is awesome bread. The only things I did different were, I added lemon extract instead of vanilla, added 1 TBS lemon rind, because I really like the lemon flavor. I also used coconut milk instead of 2%. This is a keeper and will be made many more times. Thanks for sharing!

MY REVIEW
Reviewed Dec. 18, 2007
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