When I went blueberry picking, I posed the question on the Stacia May Cooks Facebook Page asking about everyone’s favorite thing to do with blueberries. My friend, Cara, posted a picture of a recipe card she had for Blueberry Tea Bread. It sounded great, so I tried it for myself!
The bread tastes light and airy and has a glaze that provides a subtle combination of sweet and tart. Perfect for breakfast, brunch, a snack, or even for dessert. I like it best spread with salted butter and paired with tea or coffee! Enjoy!
Blueberry Tea Bread
For the Bread:
1/2 Cup Butter
1 Cup Sugar
2 Cups Flour
2 tsp Baking Powder
dash of Salt
2 large Eggs
1/2 Cup Heavy Cream (or Whole Milk)
1&1/2 Cups Fresh Blueberries
For the Glaze:
1/4 Cup fresh Lemon Juice
1/2-3/4 Cup Powdered Sugar
Preheat Oven to 350 F. Grease and flour 9″x 5″ loaf pan (or two smaller ones like pictured above).
Cream butter and sugar together with hand or stand mixer. Add eggs and milk. Mix until creamy. Add all dry ingredients and beat until smooth. Stir in blueberries by hand with a wooden spoon. Pour mixture into loaf pan and bake for 65 minutes or until golden brown. Cool in pan for 10 minutes.
While the loaf is cooling, make the glaze by whisking together lemon juice and powdered sugar. Slowly add sugar until thick enough that the glaze will stick to the back of a spoon.
Remove loaf from pan and using a skewer or fork, pierce top of loaf multiple times throughout the entire loaf. Brush the top and side of bread with glaze, slice and serve!