Blueberry Tea Bread
A moist and flavorful blueberry tea bread with a hint of cinnamon and almonds, perfect for breakfast, brunch, or as a sweet snack with tea or coffee.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9 x 5-inch loaf pan with nonstick cooking spray.
- In a mixing bowl, whisk together baking powder, salt, and ground cinnamon.
- In a separate bowl, combine cake flour and sugar.
- Add the light corn oil spread, milk, vanilla extract, and egg to the dry ingredients and mix until just combined.
- Gently fold in the blueberries and slivered almonds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Substitutions
For an added flavor twist, consider substituting half of the blueberries with raspberries or chopped strawberries. If you don’t have cake flour, you can make a substitute by mixing all-purpose flour with cornstarch. This Blueberry Tea Bread is versatile; feel free to add a sprinkle of lemon zest for brightness or some chopped nuts for extra texture.
Serving Suggestions
This Blueberry Tea Bread is delightful served warm with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of tea or coffee, making it a perfect breakfast or snack option. Serve it alongside fresh fruit or yogurt for a wholesome meal, or enjoy it as a sweet treat after dinner.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place the wrapped bread in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Tea Bread contains roughly 579 calories, with 3g protein, 11g carbohydrates, and 52g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just make sure to add them straight from the freezer without thawing to prevent the batter from turning blue. You may need to bake the bread for a few extra minutes to ensure it's cooked through.
What can I substitute for light corn oil spread?
If you don’t have light corn oil spread, you can substitute it with unsalted butter or another vegetable oil, such as canola or sunflower oil. Just keep in mind that using butter will add a richer flavor to the bread.
How can I make this recipe gluten-free?
To make this Blueberry Tea Bread gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for proper texture. Additionally, check that all your other ingredients, such as baking powder, are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).