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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry-lemon Tea Bread

Date Added: January 04, 2014


1/2 Cup Butter 1/2 Cup Butter unsalted, softened
1 1/3 Cans Sugar 1 1/3 Cans Sugar brown
2 Cups All-Purpose Flour 2 Cups All-purpose flour
2 Teaspoons Baking Powder 2 Teaspoons Baking powder plus
1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)
2 Eggs 2 Eggs separated, plus 2 egg yolks
1/2 Cup Milk 1/2 Cup 1% low-fat milk or nfdm, sub.
1 1/2 Cups Fresh Blueberries 1 1/2 Cups Fresh blueberries (up to 5)
1/4 Cup Fresh Lemon Juice 1/4 Cup Fresh lemon juice or fresh orange juice
1/3 Cup Sugar 1/3 Cup Sugar optional
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1. Preheat oven to 350F Grease and flour 9" by 5" loaf pan.

2. In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended.

3. Increase speed to medium; beat until light and fluffy,about 5 minutes.

4. Meanwhile, in medium bowl, combine flour, baking powder, and salt.

5. Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.

6. Alternately add flour mixture and milk, mixing just until blended.

7. Gently stir in blueberries. Spoon batter into loaf pan.

8. Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean.

9. Cool loaf in pan on wire rack 10 minutes; remove from pan.

10. With skewer, prick top and sides of warm cake in many places.

11. In small bowl, mix lemon juice and 1/3 cup sugar.

12. With pastry brush, brush top and sides of warm cake with lemon glaze.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Blueberries, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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