Blueberry Lemon Tea Bread |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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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. Ingredients:
1 cup fresh or frozen blueberries |
1-2/3 cups plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1/2 cup butter, 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:
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 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.
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