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Blueberry Tea Bread Recipe

Blueberry Tea Bread Recipe

When you're looking for a "berry" impressive treat, turn to this recipe.—Dorothy Simpson, Blackwood, New Jersey
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD:16 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • 1 teaspoon grated orange peel
  • 2 large eggs
  • 1 cup whole milk
  • 3 tablespoons vegetable oil
  • Whipped cream cheese, optional


  • 1. In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired. Yield: 1 loaf.

Nutritional Facts

1 slice: 154 calories, 4g fat (1g saturated fat), 29mg cholesterol, 128mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 3g protein.

Reviews for Blueberry Tea Bread

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manga User ID: 4211076 263746
Reviewed Mar. 21, 2017

"I thought it was a tasty quick bread. I think it would be good with lemon zest also, in place of the orange. Mine took 65 mins."

delowenstein User ID: 3766053 259817
Reviewed Jan. 17, 2017

"I followed this recipe as it was written. bread rose beautifully. I admit that when it was cooled and I sampled some of the bread, I felt it tasted somewhat bland! Do you have any suggestions? delowenstein"

JMartinelli13 User ID: 92779 249077
Reviewed Jun. 4, 2016

"Used wild blueberries. To get the nice crunchy top, I sprinkled it heavily with raw sugar before baking. Watch the times, mine only needed about 50 mins and it was perfect. It would be good with lemon subbed for the orange as well."

Sager User ID: 2995972 21510
Reviewed Apr. 15, 2012

"My favorite blueberry quick bread recipes. Thanks!"

Marian C Brown User ID: 4959667 21508
Reviewed Apr. 3, 2010

"I have been making this for a few years now and it always gets compliments. I have substituted lemon rind for the orange and use 1 cup of wild blueberries. This recipes doubles very nicely. Yummy!"

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