Raspberry Blueberry Tea Bread |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a recipe that I got from The Berry Farm (in Colt's Neck, NJ) some 34+ years ago. I can't say if the berry farm still exists because I haven't lived in NJ for over 20 years. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
4 tablespoons butter |
1/2 cup sugar |
2 eggs |
1 teaspoon grated orange rind |
1/3 cup milk |
1 cup fresh blueberries, washed, dried and stems removed |
1/2 cup fresh raspberry, washed and dried |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9-inch square, metal baking pan.
3. Sift flour, baking powder and baking soda into a bowl.
4. In a medium sized bowl, cream butter and sugar.
5. Beat in eggs and orange rind.
6. Beat in half of the flour mixture.
7. Beat in all the milk, and then the remaining flour mixture.
8. Fold in berries, and turn batter into prepared pan.
9. Bake for 45 minutes, or until well browned.
10. Remove from oven and cool on wire rack.
11. When cooled, remove from pan.
12. Serve warm or cold.
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