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Blueberry Lemon Tea Bread

Total Time

Prep: 20 min. Bake: 50 min. + cooling


1 loaf

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.


  • 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 large eggs
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon grated lemon zest
  • GLAZE:
  • 1/4 cup sugar
  • 1/4 cup lemon juice


  1. 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 zest. Pour batter into a greased 9x5-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.

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