Blueberry Lemon Tea Bread Recipe

5 2 2
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Blueberry Lemon Tea Bread Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup fresh or frozen blueberries
  • 1-2/3 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 cup butter or margarine, 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 mixing 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.
Originally published as Blueberry Lemon Tea Bread in Bountiful Harvest Cookbook 1994, p81

Nutritional Facts

1 slice: 180 calories, 7g fat (4g saturated fat), 43mg cholesterol, 144mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1 cup fresh or frozen blueberries
  • 1-2/3 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 cup butter or margarine, 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
  1. Toss berries with 1 tablespoon flour; set aside. In a large mixing 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.
Originally published as Blueberry Lemon Tea Bread in Bountiful Harvest Cookbook 1994, p81

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Reviews forBlueberry Lemon Tea Bread

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MY REVIEW
misscoffeepot User ID: 7519492 44260
Reviewed Jun. 17, 2014

"I have made countless loaves of this wonderful bread to serve for ladies teas- it is moist, bursting with berries, and the lemon glaze should not be skipped. It freezes very well, and slices so nice. It has the texture of a pound cake. I have also used half blueberries and half raspberries- which is really yummy too!"

MY REVIEW
oeg1kallee User ID: 152044 16547
Reviewed Feb. 3, 2013

"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."

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