Blueberry Tea Bread


Here I am sitting and baking another tea bread – I don’t have any regrets in spending time baking tea breads/loaves.  Yes, I love these tea breads.  Even though they are so called “tea breads”, I eat them for breakfast.  Just one thick slice of this bread replaces a bagel, normal bread or any other stuff.  I started making these so that I can avoid those yummy pastries, doughnuts, bagels etc for breakfast.  Instead eat these fruit and nut filled loaves which does not have too much fat.  I have to admit, I ate this twice already – one slice for breakfast and again one slice with afternoon tea around 4:30 PM.  Week days are out for this kind of relaxed evenings.

This tea bread is very easy to make and there are no big steps in this.  All you need is the normal items that you may have in the pantry with some fresh blueberries.  If you don’t have blueberries you can try fresh cranberries (which of course comes only in fall).  I have not tried with raspberries, but thinking of trying it next time.





  • 2 eggs lightly beaten
  • 6 tablespoons cooking oil (preferably canola)
  • ½ cup castor sugar
  • 2/3 cup orange juice
  • Grated rind of one orange
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all purpose white flour
  • ¼ cup whole wheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh blueberries
  • ½ cup walnuts chopped



  • Preheat oven to 350 F. Line parchment paper to a 9×5 inch loaf pan and grease lightly.
  • Sift together white flour, whole wheat flour, baking powder, baking soda, and salt and set aside
  • Lightly beat eggs and add sugar, oil, orange juice, vanilla extract and beat until well combined. Add orange rind and mix well
  • Add dry ingredients into wet ingredients and mix until there are no lumps (the dough will be quite sticky. So I used a spatula to mix in since it will cut through the dough and mix well)
  • Mix in blueberries and walnuts. Make sure not to overdo since you don’t want to crush the blueberries.
  • Fold batter into a prepared pan and bake for about 50-55 minutes or a tooth pick inserted in the middle comes out clean.
  • Let bread cool in tin for 10 minutes and then transfer to a wire rack and cool completely.
  • Makes one 9×5 inch loaf.

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