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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Blueberry-Lemon Tea Bread Recipe

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This recipe for Blueberry-Lemon Tea Bread is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c butter, softened
1 1/3 c sugar
2 c flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 c milk
1 1/2 c blueberries
1/4 c fresh lemon juice
Directions:
Directions:
Preheat oven to 350º. Grease and flour 9x5" loaf pan.

In large bowl, with mixer at low speed, beat butter and 1 c sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes.

Meanwhile, in medium bowl, combine flour, baking powder, and salt.

Reduce speed to low; add eggs, one at time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately add flour mixture and milk, mixing just until blended. Gently stir in blueberries. Spoon batter into loaf pan.

Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool loafs in pan on wire rack 10 minutes; remove from pan.

With skewer, prick top and sides of warm cake in many places. In small bowl, mix lemon juice and 1/3 c sugar. With pastry brush, brush tip and sides of warm cake with lemon glaze. Cool cake on wire rack.

 

 

 

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