Monday, July 27, 2015
Blueberry Tea Bread … and other blueberry treats!
My dad has been sharing the bounty from his garden once again, which means green beans, okra, tomatoes, cucumbers, squash, and the sweet treat of yummy ripe blueberries! This weekend, I was in the mood to experiment with some blueberries and once again used Greek yogurt in place of sour cream in a tea bread. The result was a moist and spongy tea bread, a perfect light, fruity treat with my afternoon cup of tea.
Here's the recipe if you'd like to try it for yourself, and below are links to some other blueberry treats in case you, too, are in the mood to bake with blueberries!
Blueberry Almond Tea Bread
1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon lemon extract
1 cup fresh blueberries
1/4 cup plain Greek yogurt
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons almonds, chopped
Preheat oven to 350 degrees. Combine ingredients in order listed, mixing well after each addition. Pour batter into 9 x 5 x 3-inch loaf pan prepared with cooking spray and/or lined with parchment paper. Bake for 50 minutes. Yields 1 loaf. Delicious served warm. Refrigerate any leftovers. (Question: I keep trying to get my blueberries not to sink in the batter, so I covered them all with flour and they *still* sank. Do any of you know another trick to prevent the sinking? It doesn't affect the taste, but I do think the tea bread would be prettier with evenly distributed blueberries in each slice!)
Links to other blueberry treats and recipes (shown clockwise from top right in the collage photo):
• Brown Sugar Blueberry Cookies
• Blueberry and Vanilla Muffins
• Sweet Tea with Blueberry-infused Simple Syrup
• Blueberry Pound Cake
• Blueberry Crumb Bars