Baking Classics
The Technique
Lemon-Blueberry Tea Bread
Lemons & blueberries have long been a classic combination of flavors to use in recipe applications, particularly when folded into baked items. Breakfast specialties such as muffins, pancakes & waffles simply shine with the additions. The good news is that Lemon-Blueberry Tea Bread doesn’t take a whole heap of effort to prepare but it has the potential to make a lasting impression. Learn how to bake this straightforward southern classic.
Lemon-Blueberry Tea Bread
Makes 8 servings
1/2 cup softened butter
1 cup sugar
1 tsp fresh lemon zest
2 eggs
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup whole buttermilk
1 Tbsp fresh lemon juice
6-oz fresh blueberries {about 1 cup}
Fresh Lemon Glaze
Preheat the oven to 350 degrees. Grease & flour a 9 x 5-inch loaf pan. Set aside. Cream the butter & the sugar on Medium speed in an electric stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides using a rubber spatula. Blend in the lemon zest. Add the eggs & blend on Low speed just until the yellow disappears. Whisk together the flour, baking powder, the baking soda & the salt in a small bowl. Reserve 1/4 cup of the flour mixture. Add the remaining flour mixture to the butter mixture alternately with the buttermilk beginning & ending with the flour mixture. Stir in the lemon juice. Toss the blueberries in the remaining flour mixture & fold them in to the batter. Spoon the batter into the prepared pan spreading to the edges. Drop the pan three times on the counter top to settle the leavening. Bake 50 to 55 minutes or until a wooden pick tests clean when inserted in the center of the tea bread. Cool 10 minutes. Remove the cake from the pan. Cool completely on a wire rack, about 1 hour. Prepare the Fresh Lemon Glaze as directed & drizzle over the cake. Allow the icing to set. Slice the tea bread using a serrated knife when ready to serve.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Lemon-Blueberry Tea Bread
Lemon-Blueberry Tea Bread can be blended quickly & only requires one pan to make it successfully. The cake can be baked up to two days before the gathering & glazed either the day before or the day of the party for a lovely finish.
The Technique
Consider tea bread as a basic fundamental. They can be prepared using a stand mixer that offers convenience & ease. A few additional tools will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.
No. 1
Preheat the oven to 350 degrees. Grease & flour a 9 x 5-inch loaf pan. Set aside. Cream the butter & the sugar on Medium speed in an electric stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides using a rubber spatula. Blend in the lemon zest. Add the eggs & blend on Low speed just until the yellow disappears.
No. 2
Whisk together the flour, baking powder, the baking soda & the salt in a small bowl. Reserve 1/4 cup of the flour mixture.
No. 3
Begin incorporating the flour mixture a little bit at a time.
3a
Add the remaining flour mixture to the butter mixture alternately with the buttermilk beginning & ending with the flour mixture. Stir in the lemon juice.
3b
Toss the blueberries in the remaining flour mixture & fold them in to the batter.
3c
Once the blueberries have been folded int the batter, expect a smooth mixture with fruit dispersed throughout.
No. 4
Be certain the loaf pan is well greased & coated with flour before adding the batter to the pan. This particular cake will take additional care when removing it from the pan as the blueberries may stick in a few spots. I did not encounter any problems but it did take some gentle prodding to remove it blemish free. Although I did not use this method, the pan may be greased & floured then lined with parchment paper, if desired for effortless removal.
4a
Spoon the batter into the prepared pan spreading to the edges.
4b
Drop the pan three times on the counter top to settle the leavening.
No. 5
Bake 50 to 55 minutes or until a wooden pick tests clean when inserted in the center of the tea bread. Cool 10 minutes. Remove the cake from the pan. Cool completely on a wire rack, about 1 hour. Slice the tea bread using a serrated knife when ready to serve.
The Tune
“Tea For Two” Anita O’Day
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