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."
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Ready In:
1hr 30mins
2 Loaves




  • 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

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  1. So yes, the berries were on the bottom, but that didn't detract in the least from the great taste combo ~ Love the flavor of these berries with lemon! Thanks for sharing a very nice keeper! [Made & reviewed in Bargain Basement tag]
  2. 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


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.
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