Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Blueberry Lemon Tea Bread
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- #40605
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1/2 cup unsalted butter, softened
1 1/3 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup 1% low-fat milk
1 1/2 cup fresh blueberries
1/4 cup fresh lemon juice or orange juice
1/3 cup sugar, optional
directions
Preheat oven to 350 degrees F. Grease and flour 9" by 5" loaf pan.
In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium and beat until light and fluffy, about 5 minutes.
Meanwhile, in medium bowl, combine flour, baking powder, and salt.
Reduce speed to low. Add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately add flour mixture and milk, mixing just until blended. Gently stir in blueberries.
Spoon batter into loaf pan. Bake for 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes, then remove from pan. With skewer, prick top and sides of warm cake in many places.
In small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush top and sides of warm cake with lemon glaze. Cool cake on wire rack.
added by
schuester
nutrition data
210 calories, 7 grams fat, 36 grams carbohydrates, 3 grams protein per slice.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
July 3, 2009
this cake is one of my family favorites....I even added crumbs and poked holes between the crumbs, then proceeded to pour lemon and sugar mixture into the holes....love this cake perfect for any occasion.
June 4, 2008
This was easy to prepare and tasted like you slaved all day. Will definitely use this on many occasions. Thanks.