The Ferguson Recipes


715 - Blueberry Streusel Tea Bread
716 - Fiesta Artichoke Dip
717 - El Torito Mexican Restaurant And Cantina Tableside Guacamole
718 - Daffodil Dip
719 - Cucumbers In Sour Cream
720 - Cucumbers with Rice Wine Dressing
721 - Cream Cheese - Marmalade Curry
722 - Crab Wontons With Dipping Sauce
723 - Crab Mold - Carol's
724 - Crab Mold - Mary's
725 - Crab Bread
726 - Corn Tarts With Beans And Salsa
727 - Corn Cakes (Fritters)
728 - Confetti Corn Cakes
729 - Cocktail Meatballs
730 - Cheese Olive Balls
731 - Cheese Bits
732 - California Cafe's Chicken And Basil Potstickers
733 - Brie With Kahlua
734 - Brie Sauté
Blueberry Streusel Tea Bread
F ✖️ 🌞 🧵
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This Blueberry Streusel Tea Bread delivers moist, tender slices studded with juicy blueberries and crowned with a cinnamon-pecan streusel topping. The rich batter, enhanced with sour cream and vanilla, creates the perfect base for fresh or frozen berries. Whether served as a breakfast treat, afternoon tea accompaniment, or simple dessert, this versatile quick bread brings bakery-quality flavor to your home kitchen.
Ingredients
Bread:
2-​1/2 cups all-purpose flour
1​-​1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine (1 stick), softened
1-1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 (8-ounce) container sour cream
1-1/2 cups fresh or frozen blueberries

STREUSEL:
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons chopped pecans
1/8 teaspoon ground cinnamon
2 tablespoons butter or margarine, softened
Directions
For the bread:
Preheat oven to 350° degrees.
Grease 9-by-5-inch metal loaf pan; dust with flour.
In medium bowl, stir together flour, baking powder, baking soda and salt.
In a large bowl, with mixer at low speed, beat butter until smooth.
Add sugar and beat until creamy.
Beat in vanilla.
Reduce speed to low and add eggs, one at a time, beating after each addition until well blended, scraping bowl occasionally with rubber spatula.
Add flour mixture alternately with sour cream, beginning and ending with flour mixture.
Fold in blueberries.

For the streusel:
With fingertips, mix ingredients until blended.
Spoon batter into prepared loaf pan.
Sprinkle streusel over batter.
Bake 1 hour and 15 minutes to 1 hour and 25 minutes.
For mini loaves, bake about 40 minutes, or until the bread tests done with a toothpick.
Serving Size: Makes 1 loaf or 4 mini loaves
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: bread, blueberries
🗂️ Categories: 🍞 Bread
📚 Cookbooks: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Recipe #715 was added on March 15, 2009 and last updated on February 09, 2022.
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