Lemon Blueberry Tea Bread

We have a next-door neighbor at our fishing camp who always gives us a quart bag of fresh blueberries every summer. I look forward to this wonderful gift each year so I can make this delicious bread. It has the texture of a cake and is very moist and delicate. I would check it at 60 minutes using the toothpick method - you may need to go a little longer depending on your oven. The berries do sink to the bottom so you may want to shake them in flour before adding to the batter.

• Ready In: 1 hr 30 mins
• Serves: 10-12
• Yields: 2 Loaves

Ingredients

• 1  cup butter, softened at room temperature (2 Sticks)
• 2  cups sugar
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon cream of tartar
• 4  eggs
• 1  cup sour cream
• 5  ounces evaporated milk (small can)
• 2  lemons, juice and zest of
• 2  cups blueberries
• 1 (3 1/2ounce) box instant vanilla pudding
• 1⁄3 cup lemon juice (use juice from lemons-you may need to use 3 lemons to obtain 1/3 cup juice)
• 3  cups flour

Directions

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