Lemon Blueberry Tea Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
2 Loaves
- Serves:
- 10-12
ingredients
- 236.59 ml butter, softened at room temperature (2 Sticks)
- 473.18 ml sugar
- 4.92 ml salt
- 4.92 ml baking powder
- 4.92 ml baking soda
- 1.23 ml cream of tartar
- 4 eggs
- 236.59 ml sour cream
- 141.74 g evaporated milk (small can)
- 2 lemons, juice and zest of
- 473.18 ml blueberries
- 99.22 g box instant vanilla pudding
- 78.78 ml lemon juice (use juice from lemons-you may need to use 3 lemons to obtain 1/3 cup juice)
- 709.77 ml flour
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I am not going to give this any stars b/c I used a different pan and I'm not sure if that made it change or not. I made this in a bundt pan. I baked it for over 2 hours. The flavor of this was very nice. The texture, however, was very dense. This is probably due to the bundt pan. I also used about a 1/2 cup more blueberries. I floured them and they still sunk. :( It was tasty but I would recommend using the loaf pans as the recipe states. I used a bundt pan b/c my family doesn't seem to like to eat "loaves" . They will eat the same recipe in a bundt pan much faster. LOL
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.