Lemon Glazed Blueberry Tea Bread

Recipe by Patti Jones
I enter our local Farm Fair Culinary Competition on the quest for the coveted Silver Bowl Grand Prize. I have placed over the years with Blue Ribbons etc. but the Silver Bowl escaped me until last year. I finally won it with Blueberry Sour Cream Coffee Cake that I will be posting. The Silver Bowl can not be won unless blueberries are the main ingredient. This was the Second Runner up in the Bread Category for the 2010 Competition.


2 c all purpose flour
1 Tbsp baking powder
1 c sugar
1/4 tsp salt
1 tsp fresh lemon zest
1-1/2 c fresh blueberries
2 tsp fresh squeezed lemon juice, or more to taste
3 Tbsp vegetable oil
2 large eggs
1 c milk

2: Tbsp fresh lemon juice
1/4 c sugar
1 tsp fresh lemon zest


1. Combine flour, sugar, baking powder and salt. Stir in blueberries and the lemon zest.
2. In another bowl, beat eggs; add milk, oil and lemon juice. Stir into the dry ingredients mixture, just until moistened.
3. Pour into a greased 9×5 loaf pan. Bake at 350 degrees for one hour or until toothpick tests clean.
4. Prepare glaze by combining all ingredients. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
5. Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift!
Last Step: Don’t forget to share!