Eggless Lemon-Blueberry Tea Bread

Even the most experienced home cooks make mistakes. Like the one I made yesterday. I decided to bake a Lemon-Blueberry Tea Bread and as soon as I put the pan in the oven I realized I had left the eggs out of the batter. Wow! That’s a biggie. I did that once before, many years ago and made the big mistake of retrieving the loaf pan, scooping the batter back into a bowl, mixing in the eggs and then baking the bread as if nothing had happened. Unfortunately, after the bread baked and cooled down, biting into a slice was like chewing day-old used bubble gum. This time I just let the bread bake with a “let’s see what happens” kind of attitude. The results were astonishingly surprising. What a boon for people who can’t eat eggs! This Lemon-Blueberry Tea Bread is delicious. Firmer, denser than one made with eggs, but tasty and tender without them. So, here’s the recipe, including the eggs, but for egg-free diets — just leave the eggs out. Lemon-Blueberry Tea Bread 4 tablespoons butter 3/4 cup sugar 2 large eggs (optional) 1 tablespoon finely grated fresh lemon peel 2 cups all-purpose flour 2-1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup milk 1 cup blueberries 1/4 cup fresh lemon juice 1-1/2 tablespoons sugar Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. In the bowl of an electric mixer, beat the butter and 3/4 cup sugar at medium speed for 1-2 minutes or until well combined. (Add the eggs and beat them in). Mix the flour, baking powder and salt in a small bowl. Add the dry ingredients to the creamed mixture in thirds, alternating with the milk. Beat to blend the ingredients to a smooth, even batter. Fold in the berries. Spoon the batter into the prepared pan. Bake for about 55 minutes or until a cake tester inserted into the center comes out clean. While the bread is baking, combine the lemon juice and 1-1/2 tablespoons sugar in a small saucepan and cook over medium heat for 1-2 minutes or until the sugar has dissolved. When the bread comes out of the oven, pour the lemon juice mixture on top. Cool the bread in the pan for 10 minutes. Invert onto a cake rack to cool completely. Makes one bread

Even the most experienced home cooks make mistakes.

Like the one I made yesterday. I decided to bake a Lemon-Blueberry Tea Bread and as soon as I put the pan in the oven I realized I had left the eggs out of the batter.

Wow! That’s a biggie.

I did that once before, many years ago and made the big mistake of retrieving the loaf pan, scooping the batter back into a bowl, mixing in the eggs and then baking the bread as if nothing had happened.

Unfortunately, after the bread baked and cooled down, biting into a slice was like chewing day-old used bubble gum.

This time I just let the bread bake with a “let’s see what happens” kind of attitude.

The results were astonishingly surprising. What a boon for people who can’t eat eggs! This Lemon-Blueberry Tea Bread is delicious. Firmer, denser than one made with eggs, but tasty and tender without them.

So, here’s the recipe, including the eggs, but for egg-free diets — just leave the eggs out.

Lemon-Blueberry Tea Bread

4 tablespoons butter

3/4 cup sugar

2 large eggs (optional)

1 tablespoon finely grated fresh lemon peel

2 cups all-purpose flour

2-1/2 teaspoons baking powder

3/4 teaspoon salt

1 cup milk

1 cup blueberries

1/4 cup fresh lemon juice

1-1/2 tablespoons sugar

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. In the bowl of an electric mixer, beat the butter and 3/4 cup sugar at medium speed for 1-2 minutes or until well combined. (Add the eggs and beat them in). Mix the flour, baking powder and salt in a small bowl. Add the dry ingredients to the creamed mixture in thirds, alternating with the milk. Beat to blend the ingredients to a smooth, even batter. Fold in the berries. Spoon the batter into the prepared pan. Bake for about 55 minutes or until a cake tester inserted into the center comes out clean. While the bread is baking, combine the lemon juice and 1-1/2 tablespoons sugar in a small saucepan and cook over medium heat for 1-2 minutes or until the sugar has dissolved. When the bread comes out of the oven, pour the lemon juice mixture on top. Cool the bread in the pan for 10 minutes. Invert onto a cake rack to cool completely. Makes one bread