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    You are in: Home / Recipes / Raspberry Blueberry Tea Bread Recipe
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    Raspberry Blueberry Tea Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Dee514's Note:

    This is a recipe that I got from "The Berry Farm" (in Colt's Neck, NJ) some 34+ years ago. I can't say if the berry farm still exists because I haven't lived in NJ for over 20 years.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease a 9-inch square, metal baking pan.
    3. 3
      Sift flour, baking powder and baking soda into a bowl.
    4. 4
      In a medium sized bowl, cream butter and sugar.
    5. 5
      Beat in eggs and orange rind.
    6. 6
      Beat in half of the flour mixture.
    7. 7
      Beat in all the milk, and then the remaining flour mixture.
    8. 8
      Fold in berries, and turn batter into prepared pan.
    9. 9
      Bake for 45 minutes, or until well browned.
    10. 10
      Remove from oven and cool on wire rack.
    11. 11
      When cooled, remove from pan.
    12. 12
      Serve warm or cold.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on March 23, 2008


      Very tasty! I substituted 1 cup of whole wheat flour for 1 of the cups of flour, and I added 2 tablespoons of wheat germ. Turned out great! Definitely recommend.

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    • on January 08, 2005


      I made a couple subs with this- I used whole wheat pastry flour for the flour, Sucanat for the sugar, used buttermilk rather than milk, a little extra orange zest (yum!) and frozen organic blueberries and raspberries. I thought the proportion of blueberries to raspberries was really nice. I think the raspberries in a larger quanity could have easily overpowered the light flowery flavor of the blueberries, but as called for, they harmonize beautifully. I have one qualm with this recipe, and that is that the batter turned out a little more like a dough than a batter. I ended up added a bit of water (maybe 1/4c?) to get it to be a little thinner as I am used to quick bread batters being. I left it fairly thick in the end, though and was still rewarded with a lovely loaf that is wonderfully moist and tender. I really do think it was a bit thick, though... the quanity of liquid was a lot less than in most other recipes I've seen with similar quanities for the other ingredients. All-in-all it worked out, though! Thanks!!!

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    Nutritional Facts for Raspberry Blueberry Tea Bread

    Serving Size: 1 (81 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 253.0
    Calories from Fat 70
    Total Fat 7.7 g
    Saturated Fat 4.3 g
    Cholesterol 69.5 mg
    Sodium 233.6 mg
    Total Carbohydrate 40.8 g
    Dietary Fiber 1.8 g
    Sugars 14.8 g
    Protein 5.4 g

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