Blueberry Tea Bread Recipe

Bake this & people will think you are a much better at cooking than you actually are.


For the base:

2oz (55g) butter, at room temperature

6oz (170g) caster sugar

1 egg, beaten

4 floz (125ml) milk

8oz (225g) plain flour

2 tsp baking powder

1/2 tsp salt

10oz (285g) blueberries (ideally fresh, but frozen works well too)

For the topping:

4oz (115g) caster sugar

1 1/2oz (45g) plain flour

1/2 tsp ground cinnamon

2oz (55g) butter, cut into pieces


Preheat the oven to 190°C/375°F/Gas 5.

Grease a 9 inch (23cm) baking dish.

The base:

Cream the butter & sugar together until light & fluffy, this is best done with an electric mixer. Add the egg then beat until everything is combined, then mix in the milk until blended.

Sift over the flour, baking powder & salt. Stir just enough to blend the ingredients.

Stir in the blueberries.

Pour the mixture into the baking dish.

The topping:

Put all the ingredients into a mixing bowl. Use your fingers (run your hands under a cold tap for a while otherwise your body heat will melt the butter too much) to combine everything until the mixture resembles breadcrumbs.

Sprinkle the topping over the mixture in the baking dish.

Bake for about 45 minutes. Stick a skewer into the centre, it's done if it comes out clean, if it comes out covered in goo then bake for a little longer.