Blueberry Tea Bread and Shelley Sunroom Tea For Tuesday Cuppa Tea

Hello and welcome to August! It's my irth month, and always warm...at least it usually is....

Blue is my favorite color, and probably blueberries are my favorite fruit....and we grow them large here on our organic farms...the harvest is about over, but we picked some recently, and I froze quite a few...

So last Friday's bake was a Blueberry Tea loaf...recipe follows...and a tea trya in the sunroom...

There is only one teacup...because my Honey likes mugs...he feels safer with them with hos Parkinson's Disease. I had already handed him his, so...just my teacup...a Shelley...surprise! Surprise! That I recently found...

The pattern is called Pink Rose or Pink Rose Spray, and is pattern number 13247. It was made with several different color stripes or bands, but of course I love the blue! 

The teacup and saucer is in the Henley shape, and was made from 1940 to 1966 when the pottery closed. I do love Shelley! I thought I would also add my Shelley Rock Garden Chintz cream and sugar to the tray...

This is the individual size of the cream and sugar...it also comes in a bigger size. Love the pattern, but then I love all Shelley chintzes!

The pattern has the British Registry number for 1937-1938 when the design was patented on this shape, which is the New Cambridge shape, pattern number 756, and was also made between 1940 and 1966.

In case you want some jam, I have put it in a Woods and Son English Scenery red transferware dish...

this is my husband's choice...peach preserves, which he always requests with the blueberry tea bread...

As you can see, the bread is chock full of the luscious organic blueberries!

Here is the loaf, just out of the oven...and here is the recipe for your to make your own! I can't tell you where the recipe is from, only that I cut it from a magazine in the 1970s when we were first married, and have used it since then...I never noted which magazine...you didn't then, did you?

Blueberry Tea Loaf

2 1/2 cups sifted all purpose flour

2 tsps baking powder

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup soft butter

1 cup granulated sugar

2 eggs

1 cup milk...always almond milk here

1 cup fresh blueberries or thawed frozen blueberries well drained
I always add 1/4 chopped pecans because my husband loves nuts

powdered confectioner's sugar for garnish

1. Preheat oven to 350 F. Lightly grease  a 9X5X2 3/4 inch loaf pan.

2. Sift flour with baking powder, nutmeg and salt. Set aside.

3.In large bowl, with electric mixer at high, beat butter with granulated sugar and eggs until light and fluffy...about 2 minutes.

4. At low speed, beat in flour mixtrue divided into 4ths, alternately with milk, beginning and ending with flour. Beat just until smooth.

5. With rubber scraper, gently fold in the blueberries and nuts if used  just until combined.

6. Turn into prepared pan. Bake 60-65 minutes, or until cake tester inserted in center comes out clean.

7.  Let cool in pan on wire rack for 20 minutes. Turn out of pan onto wire rack Sprinkle top with powdered sugar. Serve slighltly warm, or let cool completely. 
Makes 1 loaf

Thanks so much for joining me this week for Tuesday Cuppa Tea. Since Friday, we are watching the Olympics and enjoying them, but it sounds too hot and humid for us...even if it is winter there! I will be joining:

No Place Like Home

 Tea Cup Tuesday 
 Bernideen’s Teatime, Cottage and Garden
Home Sweet Home

Thanks so much for joining me for tea!  Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! And I love to read your comments, and I do read every one if I can find and can get to you to visit!  If you comment from Google+…it isn’t easy...so forgive me if I am not replying to comments you so kindly leave...I am trying!

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