blueberry tea bread
Low fat recipe from Good Housekeeping, August, 1994.
No Image
prep time
20 Min
cook time
1 Hr 20 Min
method
Bake
yield
12 serving(s)
Ingredients
- BREAD
- 3 cups cake flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup light corn-oil spread (1 stick), reserve 1 tbls for topping
- 1 cup low-fat milk (1/2% or 1%)
- 1 tablespoon vanilla
- 1 - large egg, beaten
- 1 1/2 cups blueberries
- TOPPING
- 1 tablespoon slivered almonds, chopped
- 1/2 teaspoon cinnamon
- 2 tablespoons cake flour
- 2 tablespoons sugar
How To Make blueberry tea bread
-
Step 1In a large bowl, mix baking powder, salt, flour and sugar.
-
Step 2Reserve 1 tablespoon spread for topping. Cut rest of spread into flour mix to make fine crumbs.
-
Step 3Stir in milk, vanilla and egg until just moistened.
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Step 4Gently stir in blueberries; spoon batter into a 9x5 loaf pan sprayed with PAM.
-
Step 5In small bowl, combine almonds, cinnamon, flour, sugar and reserved spread. Mix with fork until crumbly. Sprinkle over batter.
-
Step 6Bake at 350 for 1 hour and 20 minutes or until loaf tests done with a toothpick.
-
Step 7Cool 10 minutes. Remove from pan and finish cooling on wire rack. Can also be baked in a tube pan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Keyword:
#blueberries
Keyword:
#tea-bread
Method:
Bake
Culture:
American
Ingredient:
Flour
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