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Blueberry Tea Bread




Source of Recipe


Pat T, recipe by Marlen


List of Ingredients




BLUEBERRY TEA BREAD
This blueberry loaf is luscious. You can omit the lemon rind and add about 1 tsp. cinnamon. It won a blue-ribbon at a Colorado county fair.
4 Tblsp. unsalted butter, softened
3/4 cup sugar
2 eggs, separated
2 tsp. grated lemon rind, yellow part only
1 tsp. pure vanilla extract
1-1/2 cups all-purpose flour
1 cup blueberries (you can use frozen)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream (low-fat is okay, not fat-free)


Recipe




Preheat oven to 350° F. Prepare pan(s) as above. Cream butter. Add sugar and beat until light and fluffy. Add the egg yolks, lemon rind and vanilla. Beat well. Mix 2 Tblsp. of the flour with the blueberries, and toss to coat (this prevents the berries from sinking to the bottom of the bread). Sift the rest of the flour with the baking powder, soda and salt. Add the flour to the batter, alternating with the sour-cream, beginning and ending with the flour.
Beat the egg whites until stiff. Fold 1/4 of the whites into the batter (to lighten it), then fold in the remaining whites. Fold in blueberries and spoon batter into prepared pans. Sprinkle top of batter with about a tsp. of granulated sugar if desired. Bake larger loaf 50-60 minutes, smaller loaves, 30-40 minutes, or until a knife or tester inserted in the center comes out clean. Cool 10 minutes on a rack before removing from pans. Cool and wrap. Makes 1 9" loaf, or 3-4 mini loaves; can be multiplied.