Ingredients for Raspberry Blueberry Tea Bread
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1 cup milk
- Fresh Blueberries
- Fresh Raspberry
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How to Make Raspberry Blueberry Tea Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square metal baking pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 tablespoon orange zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 1/2 cups fresh raspberries and 1 1/2 cups fresh blueberries.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The bread should be golden brown on top.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
59g
Fat
21g
Carbs
13g
