This Tea bread is very similar to the lemon blueberry loaf already on the blog. Both are absolutely delicious. Great in the morning with your cup of coffee or for an afternoon snack. I made these in my mini loaf pans, It makes 3 mini loaves. To my surprise I did not have any confectioners sugar so I did not use the glaze but it was still just as good. The tart flavor from the lemon and sweet from the blueberries always a great combination.
INGREDIENTS
1/2 cup of butter, softened
3/4 cup of 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 milk
1 cup fresh 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 after each addition. Beat in the lemon zest and vanilla . Combine the flour, baking powder and salt. Beat into the butter and sugar mixture alternating with the milk. Fold in the blueberries.
Pour into greased 8×4 loaf pan or 3 mini loaf pans and bake at 350 degrees for 60-70 minutes for the large loaf pans or about 30 minutes for the mini loaf pans. Cool for 10 minutes before removing from the pan to a wire rack.
If you make the glaze simply add the powdered sugar and lemon juice together u til smooth and drizzle over the warm bread.
Enjoy!
