2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 cup sugar, divided
8 tablespoons (1 stick) unsalted butter, softened
2 large eggs
1/3 cup milk
1/2 teaspoon lemon flavoring
2/3 cup blueberries
1/4 cup lemon juice


1. Preheat oven to 350 degrees F. Generously grease 9-inch loaf pan. In small bowl, stir together flour, baking powder, lemon peel, and salt.
2. In large bowl, with electric mixer on high speed, beat together 2/3 cup sugar, the butter and eggs until light and fluffy. Add flour mixture, milk and lemon flavoring; beat just until combined. Fold in blueberries.
3. Transfer mixture to prepared pan and bake until the center springs back when gently pressed, 55 to 60 minutes.
4. Meanwhile, in small saucepan, combine lemon juice and remaining 1/3 cup sugar. Bring to a boil; cook 1 minute. As soon as bread comes out of the oven, insert cake tester or toothpick into loaf 10 to 12 times. Slowly pour hot syrup over bread to coat completely.
5. Let bread cool in pan 10 minutes; loosen edges and remove to wire rack to cool slightly.
6. To serve, cut into 8 slices and serve warm. Store any leftovers in refrigerator.

Despite the title, this tea bread is perfectly lovely at breakfast or after supper, too. The sweet syrup that glazes it intensifies the lemon flavor and keeps the bread moist.

Lemon Blueberry Tea Bread
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