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Subject: Marlen~Blueberry Bread Author: Terri [ Next Thread | Previous Thread | Next Message | Previous Message ] Date Posted: 09/15/07 9:58pm Blueberry Tea Bread Source: Marlen This blueberry loaf is luscious. You can omit the lemon rind and add about 1 teaspoon cinnamon. It won a blue-ribbon at a Colorado county fair. 1 9" loaf, or 3-4 mini loaves; can be multiplied 4 T unsalted butter, softened 3/4 cup sugar 2 eggs, separated 2 tsp grated lemon rind 1/2 tsp pure vanilla extract 1 1/2 cups flour 1 cup blueberries (you can use frozen) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup sour cream (low-fat is OK, not fat-free) Cream butter. Add sugar and beat until light and fluffy. Add the egg yolks, lemon rind and vanilla. Beat well. Mix 2 tablespoons of the flour with the blueberries, and toss to coat . Sift the rest of the flour with the baking powder, soda and salt. Add the flour to the batter, alternating with the sour-cream, beginning and ending with the flour. Beat the egg whites until stiff. Fold 1 quarter of the whites into the batter (to lighten it), then fold in the remaining whites. Fold in blueberries and spoon batter into greased and floured pans. Sprinkle top of batter with about a teaspoon of granulated sugar if desired. Bake 350 larger loaf 50-60 minutes, smaller loaves, 30-40 minutes, or until a knife or tester inserted in the center comes out clean. Cool 10 minutes on a rack before removing from pans. [ Next Thread | Previous Thread | Next Message | Previous Message ]