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Blueberry-Lemon Tea Bread

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By KMVT News

Makes 1 loaf of bread

1/2 cup butter
3/4 cup sugar
1 egg
1/4 cup buttermilk
3 tablespoons fresh lemon juice
1 cup flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
grated zest from 1 large lemon
1 1/2 cups fresh blueberries

Preheat oven to 350 degrees. Grease an 8x4 inch bread pan and set aside. In a large
mixing bowl, cream the butter and sugar. Mix in the buttermilk and lemon juice. In a
medium size bowl, mix together the flour, whole wheat flour, cornmeal, baking powder,
baking soda and salt. Stir the lemon zest and blueberries into the dry ingredients, then
fold 1/3 of the dry ingredients into the wet ingredients. Continue folding dry into wet
ingredients. (Avoid over-stirring the batter.) Spoon the batter evenly into the prepared
bread pan. Place the pan in the oven for 50 minutes to an hour, or when the loaf is
golden brown and a toothpick inserted in the center comes out clean. Cool bread for 10
minutes in the pan, then take the bread out of the pan and finish cooling on a rack.

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