Blueberry Tea Bread Recipe

5 5 8
Blueberry Tea Bread Recipe
Blueberry Tea Bread Recipe photo by Taste of Home
Publisher Photo

Blueberry Tea Bread Recipe

Read Reviews
5 5 8
Publisher Photo
When you're looking for a "berry" impressive treat, turn to this recipe.—Dorothy Simpson, Blackwood, New Jersey
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 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

Directions

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 in 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.
Originally published as Blueberry Tea Bread in Taste of Home August/September 1997, p45

Nutritional Facts

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

  • 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 in 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.
Originally published as Blueberry Tea Bread in Taste of Home August/September 1997, p45

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Reviews forBlueberry Tea Bread

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MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

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

"My favorite blueberry quick bread recipes. Thanks!"

MY REVIEW
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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