Description
At its core, Lemon Blueberry Rye Tea Bread is a type of quick bread—meaning it uses leavening agents like baking powder and baking soda instead of yeast. This makes it incredibly accessible because there is no kneading or long proofing time involved. However, the “tea bread” moniker implies a certain level of refinement. It is meant to be sliced thin, served at room temperature, and paired with a beverage.
Ingredients
Bread
1 cup all-purpose flour
¾ cup rye flour
¾ cup sugar (white or light brown)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
Zest of 1 large lemon
2 large eggs
½ cup plain yogurt or sour cream
⅓ cup vegetable oil or melted butter
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
Optional Lemon Glaze
½ cup powdered sugar
1–2 tbsp lemon juice
Instructions
Prep
Preheat oven to 180°C / 350°F
Grease and line a loaf pan.
Dry ingredients
In a bowl, whisk all-purpose flour, rye flour, sugar, baking powder, baking soda, salt, and lemon zest.
Wet ingredients
In another bowl, whisk eggs, yogurt, oil, lemon juice, and vanilla until smooth.
Combine
Gently fold wet ingredients into dry until just combined.
Fold in blueberries carefully.
Bake
Pour batter into loaf pan.
Bake 45–55 minutes, until a skewer comes out mostly clean.
Glaze (optional)
Cool bread for 10 minutes.
Drizzle with lemon glaze while still slightly warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~260 kcal
Keywords: Blueberry Rye Quick Bread, Citrus Rye Loaf, Lemon Berry Rye Cake, Rustic Blueberry Tea Loaf