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Lemon-Blueberry Tea Bread

 Lemon-Blueberry Tea Bread
Moist slices of this cake-like bread are bursting with blueberries and lots of lemon flavor. — Wendy Masters, Grand Valley, Ontario
12 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon grated lemon peel
  • 1 teaspoon McCormick® Pure 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).

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Lemon-Blueberry Tea Bread (continued)

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.