Raspberry Blueberry Tea Bread

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Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

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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Ingredients

Nutrition

Directions

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

4 5

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.

4 5

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!!!