Monday, September 23, 2013

Blueberry Tea Bread

(originally made 8/11/2008)

Morning!   We survived our very wet camping trip, and returned home to more wet weather.   We did manage to get out and do a few fun things, including picking wild blackberries and blueberries.     I've got lots of quick/tea bread recipes in my to-try, but I needed one that didn't use butter, so gave this one a try.    To get the nice crunchy top, I sprinkled it heavily with raw sugar before baking.     Watch the times, mine only needed about 50 mins and it was perfect.     It would be good with lemon subbed for the orange as well.



Blueberry Tea Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
  1                cup  sugar
  1         tablespoon  baking powder
     1/4      teaspoon  salt
  1 1/2           cups  fresh or frozen blueberries (used fresh wild berries)
1       teaspoon  grated orange peel (used Penzey's dried)
  2              eggs
  1                cup  milk
  3        tablespoons  vegetable oil
                        Whipped cream cheese -- optional (did not use)

In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl, beat the eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350' for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

Source:
  "1998 Taste of Home Annual Recipes"

Yield:
  "1 loaf"

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