Blueberry Tea Loaf
Recipe: #34841
May 03, 2020
Categories: Breads, Desserts, Cakes, Eggs, Blueberry, Canned Fruit, Quick Breads Flour, more
"This recipe comes from my friend Vanita Merrill. This can be glazed."
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (176.8 g)
- Calories 492.1
- Total Fat - 10.7 g
- Saturated Fat - 5.4 g
- Cholesterol - 138.6 mg
- Sodium - 206.4 mg
- Total Carbohydrate - 84 g
- Dietary Fiber - 2.8 g
- Sugars - 16.4 g
- Protein - 13.8 g
- Calcium - 98.4 mg
- Iron - 1.7 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350' F.
Step 2
Lightly grease a 9"x5"x2¾" loaf pan and set aside.
Step 3
In large bowl, use hand mixer to beat butter, sugar, and eggs at high speed till fluffy (about 2 minutes).
Step 4
At low speed, beat in flour mixture alternately with milk, beginning and ending with flour. (Flour in fourths, milk in thirds.) Beat just until smooth.
Step 5
Gently fold in berries with rubber scraper till just combined and well distributed.
Step 6
Turn into pan and bake 65-70 minutes or till done in center.
Step 7
Turn out on wire rack to cool.
Step 8
Can be glazed.
Tips
- Rubber scraper
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