Blueberry Tea Bread
3 small loaves
1 cup powdered sugar
½ cup unsalted butter at room temperature
3 large eggs
½ tsp pure vanilla extract
1 ¼ cups all purpose flour
1 tsp baking powder
¼ tsp coarse salt
¼ cup whole milk
½ tsp fresh lemon juice
1 cup fresh blueberries
Preheat to 350
Spray 3 (5 ¾ x 3 ¼ inch) mini loaf pans with nonstick baking spray with flour. Set aside
In large bowl, combine sugar and butter. Beat at medium speed until light and fluffy (about 4 minutes). Add vanilla and eggs, one at a time, beating well after each addition. Set aside.
In medium bowl, combine flour, baking powder and salt, stirring well. Set aside.
In small bowl, combine milk and lemon juice. Let stand for 10 minutes.
Add flour mixture to butter mixture, alternatively with milk mixture, beginning and ending with flour mixture. Divide batter evenly among prepared pans, tapping lightly against the counter to release any air bubbles.
Bake until a wooden toothpick inserted in the center comes out clean, about 22-28 minutes.
Let cool for 5 minutes.
Transfer to a wire rack to cool completely.
Cut loaves into ¼ inch thin slices.
If desired, just before serving, heat a large skilled over medium-high heat. Toast each slice in skillet until lightly browned, approximately 1 minute per side.
Serve with butter or Lemon Cream Spread (see separate recipe).