A fragrant, delicate tea bread full of plump, fresh blueberries nestled alongside subtle notes of lemon. Dusted with a sprinkling of sugar - this beautiful bread is sure to brighten any day!
Cook Time 1 hourhr
Course Breads, Breakfast, Brunch, Dessert
Servings 2large loaves
Equipment
Electric mixer
2 large metal loaf pans, 9"x5"x3"
Ingredients
For the bread:
1cupunsalted butter, room temperature
2cupssugar plus 1 teaspoon, divided
4extra-large eggs, room temperature
4-½cupsflour, plus 2 teaspoons,divided
1tablespoonfresh lemon juice
1teaspoonkosher salt
4teaspoonsbaking powder
1cupmilk
2teaspoonslemon extract
2teaspoonspure vanilla extract
Zest of 4 lemons, about 4 teaspoons
2-½cupsblueberries, preferably fresh,divided
Instructions
Preheat oven to 350-degrees.
Grease and flour 2 large metal loaf pans (9”x 5”x 3”) or spray with cooking spray then line the pans with a sheet of parchment paper.
Beat the butter on medium speed until creamy, about 1 to 2 minutes.
Slowly pour in the sugar and continue beating until well combined and fluffy, about 2 minutes.
Add the eggs one at a time, mixing each into the butter and sugar on medium speed for about 30 seconds. After all the eggs have been added continue beating for about 2 minutes, until the mixture is very light and fluffed.
In a small bowl whisk 4-½ cups of the flour with the kosher salt and the baking powder.
Scoop about ¼ of the flour into the batter blending in using low-speed just until the flour disappears. Alternate with the milk, beginning and ending with the flour. Don’t over mix or the bread will be tough.
Pour in the lemon and vanilla extracts along with the lemon zest and lemon juice.
Toss the the blueberries with the remaining 2 teaspoons of flour, lightly coating the blueberries.
Using a spatula, gently fold in the blueberries taking care not to break the berries.
Divide the batter between the prepared loaf pans and sprinkle the remaining teaspoon of sugar over the top.
Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted into the center of the loaf.
Cool the bread in the pan on a rack for 10 minutes then remove and finish cooling on a wire rack.
Notes
As with any tea bread or quick bread – once you begin adding the flour, do it gently or your bread will be tough.