Blueberry Lemon Tea Loaf
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
2 people added this to their Recipe Box
Summer's favorite couple - blueberry & lemon! This recipe is so light and refreshing, truly a summer delight!
Ingredients
- 1 cup butter , at room temperature1 cup butter, at room temperature
- 2 cups sugar 2 cups sugar
- 4 eggs , separated, at room temperature4 eggs, separated, at room temperature
- 3-1/4 cups all purpose flour 3-1/4 cups all purpose flour
- 4 tsp grated lemon peel 4 tsp grated lemon peel
- 2 tsp baking powder 2 tsp baking powder
- 1 tsp salt 1 tsp salt
- 1 cup buttermilk 1 cup buttermilk
- 1/4 cup lemon juice 1/4 cup lemon juice
- 2 cups fresh or frozen blueberries , (if using frozen, toss with 1 tbsp of dry ingredients)2 cups fresh or frozen blueberries, (if using frozen, toss with 1 tbsp of dry ingredients)
Preparation
Preheat oven 350°F (180°C) Butter 2 8- x 4-inch (1.5 L) loaf pans.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Combine flour, lemon peel, baking powder and salt in medium bowl. Stir into butter mixture alternatively with the buttermilk, starting and ending with the dry ingredients. Stir in the lemon juice. Fold in the blueberries.
Divide batter between the two pans. Bake until tester inserted into center comes out clean (about 55 minutes). Cool in pan for 10 minutes then invert onto cooling racks. Cool completely before serving.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Combine flour, lemon peel, baking powder and salt in medium bowl. Stir into butter mixture alternatively with the buttermilk, starting and ending with the dry ingredients. Stir in the lemon juice. Fold in the blueberries.
Divide batter between the two pans. Bake until tester inserted into center comes out clean (about 55 minutes). Cool in pan for 10 minutes then invert onto cooling racks. Cool completely before serving.
Source : Julie Stas
- Keywords : Breads;
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