NOW (February 19, 2019) – Lemon Blueberry Tea Bread is still one of my faves!! I have been craving anything with blueberries lately. They are definitely one of my favorite fruits and this time of year I start counting down the weeks until they are abundantly (and cheaply) available at the grocery store. Thankfully this recipe works beautifully with frozen blueberries.
THEN (August 12, 2010) – I love sweet quick breads that work just as well for breakfast, snack or even dessert. Aside from the versatility, there is just something so satisfying about a nice big slice of bread that’s moist and loaded with a mix-in of some kind while still being just the perfect amount of sweet. I’ve noticed that my family definitely agrees with my feelings considering a loaf of bread like this is lucky to make it through a day.
I made this bread a few weeks ago with the intention of sharing the recipe here. I took some beautiful pictures of it too. But it just so happens that that was the day my beloved camera decided to die, taking all those great pictures with it.
So even though I’m still using our oldest’s camera that is not so great at taking food pictures, I knew I had to make the bread again. When I found a great sale on both blueberries and lemons this week, it kind of was a no-brainer to me that the time to remake this bread was now! And there were no complaints from the rest of the family that we were eating the same bread again so soon either.
Lemon Blueberry Tea Bread
- 1/2 c. butter
- 1 c. sugar
- 2 eggs
- 1 1/2 c. flour
- 2 t. freshly grated lemon zest
- 1 t. baking powder
- 1/2 t. salt
- 1/2 c. milk
- 1/4 c. freshly squeezed lemon juice
- 1 1/2 c. fresh or frozen blueberries (do not thaw first if using frozen blueberries)
- 1/2 c. powdered sugar
- 2 – 3 T. freshly squeezed lemon juice
- 1 t. freshly grated lemon zest
1. Cream the butter and sugar together until light and fluffy. Add the eggs and beat well, about 1 – 2 minutes, until combined and creamy.
2. In a small bowl, stir together the flour, 2 t. lemon zest, baking powder and salt. Alternately add the flour mixture to the mixing bowl along with the 1/4 c. lemon juice and milk, beating just until combined. By hand, fold in the blueberries.
3. Spread the batter in a greased loaf pan and bake at 350 degrees for 50-60 minutes, until golden brown and fully cooked. Cool in pan for about 10 minutes before transferring to a wire rack to finish cooling.
4. While the bread cools, combine the powdered sugar with 2 – 3 tablespoons of lemon juice, just until desired drizzling consistency is reached. Drizzle or spread over the cooled bread. Sprinkle the remaining 1 t. of lemon zest on top.