Very Berry Blueberry Tea Loaf Recipes

VERY BERRY BLUEBERRY TEA LOAF

Steps:

• 1. NOTE: pics are out of order..but you get the idea..lol.. Lightly grease 2 large loaf pans ( I use bakers joy, so grease and flour even if you don't use bakers joy)..
• 2. Preheat oven to 325°..
• 3. Combine first 3 ingredients..set aside.. Then in a seperate bowl, cream the butter, sugar and egs till light and fluffy.
• 4. Add flour mixture to creamed mixture in fourths, and the milk in 3rds... Beginning and ending with flour mixture...till just mixed and smooth..
• 5. With a rubber spatula, stir in the blueberries.SPOON OR SCOOP equal portions into your 2 prepared loaf pans..should be half in each , and smoothed out..
• 6. Put into preheated 325° oven and bake till just done..about 50 min..
• 7. I always check it at 40 min..but is usually done in 50 min..
• 8. Note : original recipe calls for 1 cup of blueberries..if you want very few blueberries, that's a good route to go.. IF like the rest of us, you can't get enough blueberries, and there's no such thing as too many blueberries..I use about2 cups or more( more actually),, use your judgement:) And enjoy..
• 9. I can't even wait to let it cool down to try the first slice:)?
• 10. And the old saying that everything's better with butter???? Not true in this case..lol..not to say that it's not good still , cause it is..but it's better with out all by itself ..in this case..lol

BLUEBERRY-LEMON TEA BREAD

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat butter and 1 cup sugar just until blended at low speed. increase speed to medium and beat until light an fluffy, about 5 minutes.
• Combine flour, baking powder and salt in medium bowl. Reduce speed to low, add eggs, one at a time, beating after each addition until well blended-- alternately add flour mixture and milk, mixing just until blended.
• Gently stir in blueberries. Spoon batter into 9" x 5" loaf pan.
• Bake loaf for 1 hour and 5 minutes. Cool loaf on rack for 10 minutes and remove from pan.
• In small bowl, combine 1/3 cup sugar and 1/4 cup lemon juice. Prick top and sides of loaf with skewer in many places and brush mixture on with pastry brush.

LEMON GLAZED BLUEBERRY TEA BREAD

Steps:

• 1. Combine flour, sugar, baking powder and salt.
• 2. Stir in blueberries and the lemon zest.
• 3. In another bowl, beat eggs; add milk, oil and lemon juice.
• 4. Add dry ingredients to wet ingredients.
• 5. Stir gently until just moistened.
• 6. Pour into a greased 9x5 loaf pan.
• 7. Bake at 350 degrees for one hour or until toothpick tests clean.
• 8. Prepare glaze by combining all ingredients.
• 9. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
• 10. Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift.

INCREDIBLE BLUEBERRY TEA CAKE

Steps:

• Preheat oven to 375°F.
• Cream together first five ingredients (will be soupy looking).
• In separate bowl mix with whisk next 3 ingredients then add to wet batter (this will be rather thick).
• Fold in blueberries carefully.
• Spread into greased 9x13-inch pan.
• Mix topping ingredients in a bowl and crumble with pastry blender or 2 knives until mealy.
• Top batter with topping and bake for 35-40 minutes.

LEMON BLUEBERRY TEA BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease two 9x5 loaf pans.
• In mixer cream butter and sugar until light and fluffy.
• Add eggs, sour cream, evaporated milk, lemon zest and lemon juice.
• Mix until well blended.
• In separate bowl mix together flour, salt, baking powder, baking soda, instant pudding and cream of tarter.
• With mixer running on low, slowly add flour mixture until combined.
• Gently fold in blueberries by hand, being careful not to overmix and break up berries.
• Pour batter evenly into prepared pans.
• Bake for 60-70 minutes or until golden brown on top.

BLUEBERRY TEA CAKE

Steps:

• Preheat oven to 375º.
• Cake:.
• Sift flour, baking powder & salt together; set aside.
• Cream butter & gradually beat in sugar. Add egg & milk; beat until smooth.
• Add dry ingredients slowly & stir till just moist. Gently fold in blueberries. (batter will be very stiff).
• Spread batter in greased and floured 8" square pan.
• Sprinkle with crumb topping & bake for 40-45 minutes.
• Crumb topping: Mix brown sugar, flour & cinnamon. Cut in butter till it forms coarse crumbs (smaller than a pea).