Lemon Blueberry Tea Bread - cooking recipe

Ingredients

1 cup butter, softened at room temperature (2 Sticks)
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cream of tartar
4 eggs
1 cup sour cream
5 ounces evaporated milk (small can)
2 lemons, juice and zest of
2 cups blueberries
1 (3 1/2 ounce) box instant vanilla pudding
1/3 cup lemon juice (use juice from lemons-you may need to use 3 lemons to obtain 1/3 cup juice)
3 cups flour

Preparation

Preheat oven to 325 degrees.
Grease two 9x5 loaf pans.
In mixer cream butter and sugar until light and fluffy.
Add eggs, sour cream, evaporated milk, lemon zest and lemon juice.
Mix until well blended.
In separate bowl mix together flour, salt, baking powder, baking soda, instant pudding and cream of tarter.
With mixer running on low, slowly add flour mixture until combined.
Gently fold in blueberries by hand, being careful not to overmix and break up berries.
Pour batter evenly into prepared pans.
Bake for 60-70 minutes or until golden brown on top.