Blueberry Tea Bread

Blueberry Tea Bread

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Low fat recipe from Good Housekeeping, August, 1994.


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20 Min
1 Hr 20 Min



  • 3 c
    cake flour
  • 1 1/2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    light corn-oil spread (1 stick), reserve 1 tbls for topping
  • 1 c
    low-fat milk (1/2% or 1%)
  • 1 Tbsp
  • 1
    large egg, beaten
  • 1 1/2 c

  • 1 Tbsp
    slivered almonds, chopped
  • 1/2 tsp
  • 2 Tbsp
    cake flour
  • 2 Tbsp

How to Make Blueberry Tea Bread


  1. In a large bowl, mix baking powder, salt, flour and sugar.
  2. Reserve 1 tablespoon spread for topping. Cut rest of spread into flour mix to make fine crumbs.
  3. Stir in milk, vanilla and egg until just moistened.
  4. Gently stir in blueberries; spoon batter into a 9x5 loaf pan sprayed with PAM.
  5. In small bowl, combine almonds, cinnamon, flour, sugar and reserved spread. Mix with fork until crumbly. Sprinkle over batter.
  6. Bake at 350 for 1 hour and 20 minutes or until loaf tests done with a toothpick.
  7. Cool 10 minutes. Remove from pan and finish cooling on wire rack. Can also be baked in a tube pan.

Printable Recipe Card

About Blueberry Tea Bread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American

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