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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
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    1 loaf (12 slices)

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon 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 zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries.
  • Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 slice: 226 calories, 9g fat (5g saturated fat), 56mg cholesterol, 170mg sodium, 33g carbohydrate (17g sugars, 1g fiber), 4g protein.

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