Raspberry Blueberry Tea Bread
Bursting with fresh berry flavor, this Raspberry Blueberry Tea Bread is the perfect balance of sweet and tangy, making it an irresistible addition to your breakfast table or afternoon tea. Made with a tender, buttery batter and studded with juicy raspberries and blueberries, this quick bread is as visually stunning as it is delicious. A gentle coating of flour on the berries keeps them from sinking, ensuring even distribution in every slice. With a moist crumb and a hint of vanilla, this easy-to-make loaf bakes to golden perfection in just under an hour. Serve it warm with a dollop of cream cheese or enjoy it plain alongside your favorite cup of tea or coffee for a comforting treat that will wow your taste buds. This berry-packed recipe is ideal for casual weekends, brunches, or gifting during the holidays. Keywords: Raspberry Blueberry Tea Bread, quick bread recipe, berry loaf, blueberry bread, raspberry bread, brunch recipe, easy tea bread.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (softened)
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Milk
- 0.75 cups Fresh raspberries
- 0.75 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for dusting berries)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
In a small bowl, toss the raspberries and blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the loaf during baking.
Gently fold the floured berries into the batter using a spatula, being careful not to crush them.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the Raspberry Blueberry Tea Bread on its own or with a spread of butter or cream cheese.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 172.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 298 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
