Indulge in a delightful culinary journey with our tantalizing Lemon Blueberry Buttermilk Tea Bread. This classic treat combines the vibrant flavors of lemon and juicy blueberries with the comforting warmth of buttermilk. Each bite offers a perfect balance of sweetness and tanginess, while the moist and tender crumb melts in your mouth. Whether you're looking for a cozy breakfast treat, an afternoon snack, or a sweet ending to your meal, this Lemon Blueberry Buttermilk Tea Bread is sure to satisfy your cravings.
This article presents a collection of two delectable recipes that will guide you through the process of creating this irresistible treat. The first recipe provides a step-by-step guide to making the classic Lemon Blueberry Buttermilk Tea Bread, while the second recipe offers a delightful twist with a Blueberry Swirl variation. Both recipes are carefully crafted to ensure that you achieve perfect results every time. Get ready to embark on a culinary adventure and create a masterpiece that will impress your family and friends.
LEMON-BLUEBERRY TEA BREAD
Moist slices of this cake-like bread are bursting with blueberries and lots of lemon flavor. - Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm bread.
Nutrition Facts : Calories 226 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
BLUEBERRY TEA BREAD
When you're looking for a "berry" impressive treat, turn to this recipe.-Dorothy Simpson, Blackwood, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY BREAD WITH BUTTERMILK
This is a great blueberry bread made with buttermilk. Makes one loaf.
Provided by Mr.Bob
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Combine flour and baking powder in a medium bowl and set aside.
- Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
- Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 46.2 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 102.2 mg, Sugar 27.2 g
BLUEBERRY-LEMON BREAD
Provided by Ann Ferguson Ward
Yield Makes one 8-inch loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
- Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
- Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
LEMON BLUEBERRY BREAD
I love Trader Joe's Blueberry Lemon Bread so I was looking for a recipe that was similar. This what I came up with. Actually, I can't take all of the credit. I modified recipe #19254 for Glazed Lemon Cake slightly and added blueberries, then baked it in loaf pans. My whole family loves this bread. In fact, I think it's better than Trader Joe's Blueberry Lemon Bread....geez....I know, I am so modest ;-)
Provided by beckas
Categories Quick Breads
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Important: grease and flour two loaf pans.
- Cream butter and sugar.
- Add eggs and beat until smooth.
- Add buttermilk.
- Mix dry ingredients together and add to buttermilk mixture.
- Blend well.
- Mix in lemon juice and zest.
- Gently fold in blueberries and only mix until incorporated.
- Pour batter into loaf pans.
- Bake loaves on the middle rack of the oven for 60 to 65 minutes.
- Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
- For icing: Combind icing ingredients in a bowl.
- Beat icing with an electric mixer until smooth.
- Drizzle icing over the warm loaves.
- The icing will harden when the bread cools to room temperature.
- I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.
Nutrition Facts : Calories 395.8, Fat 15.6, SaturatedFat 9.5, Cholesterol 73.4, Sodium 263.9, Carbohydrate 61.4, Fiber 1, Sugar 42.6, Protein 4.2
LEMON BLUEBERRY BREAD
A quick bread that is one of my family's favorites.
Provided by Mama's Cafe
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
- Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g
Tips:
- Use fresh blueberries for the best flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to grease and flour your loaf pan before adding the batter, to prevent the bread from sticking.
- Bake the bread until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving.
Conclusion:
Lemon Blueberry Buttermilk Tea Bread is a delicious and easy-to-make quick bread that is perfect for breakfast, brunch, or a snack. With its moist and tender crumb, sweet and tangy flavor, and abundance of blueberries, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.
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