Can I use frozen lingonberries?

Yes, you can use frozen lingonberries straight from the freezer. No need to thaw them beforehand!

Can I substitute the lingonberry tea with something else?

Absolutely! While lingonberry tea adds a unique flavor, you can substitute it with strong black tea or even cranberry juice for a similar taste.

How do I store the lingonberry tea loaf?

The loaf should keep well, wrapped tightly, at room temperature for about 3 days, or in the refrigerator for up to a week. Freezing slices is also a great option!

How do I prevent the lingonberries from sinking to the bottom?

To prevent the fruit from sinking, toss the lingonberries lightly in flour before adding them to the batter. This helps them stay suspended throughout the loaf.

What if the top of the loaf is browning too quickly?

If the top of the loaf is browning too quickly, tent it loosely with foil during the last part of the baking time. This will protect it from burning.

Picture this: a crisp autumn morning, the scent of woodsmoke in the air, and a warm slice of lingonberry tea loaf in your hand. Okay, maybe you're just in your kitchen, but this loaf can transport you there! This Lingonberry Tea Loaf is more than just a baked good; it's a hug in the form of cake—a delightful blend of tart lingonberries and the comforting warmth of tea, all baked into a moist, flavorful loaf. It’s a recipe I stumbled upon during my trip to Sweden – oh those memories. I was instantly smitten.

What sets this recipe apart isn't just the unique combination of lingonberries and tea, but also the incredible moisture and tenderness of the loaf. The lingonberry tea not only infuses a subtle, aromatic flavor but also contributes to the cake's wonderfully soft texture. It's the kind of loaf that gets better with each passing day (if it lasts that long!). My kids love it! And that’s a big win in my book. This recipe is a labor of love, a treat, a family heirloom.

Lingonberry Tea Loaf: A Taste of Nordic Comfort

Name: Lingonberry Tea Loaf: A Taste of Nordic Comfort
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Cuisine: Nordic
Ingredients: 2 1/2 cups All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1 cup (2 sticks) Unsalted Butter (softened); 1 cup Granulated Sugar; 2 Large Eggs; 1 tsp Vanilla Extract; 1 cup Lingonberry Tea (brewed); 1 1/2 cups Fresh or Frozen Lingonberries

Indulge in the delightful Lingonberry Tea Loaf, a moist and flavorful cake infused with the tartness of lingonberries and the warmth of tea. It is incredibly comforting and perfect for any occasion.

⏳ Yield & Time

Yield: 1 loaf servings

Preparation Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

📖 Instructions

Start by preheating your oven to 350°F (175°C). Grease and flour a standard loaf pan (approximately 9x5 inches) to prevent the loaf from sticking. This is important—nobody likes a stuck loaf!
Brew your lingonberry tea: Steep 2 lingonberry tea bags in 1 cup of boiling water for about 5-7 minutes. Remove the tea bags and let the tea cool to lukewarm. The aroma alone is a mood booster, trust me.
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure everything is evenly distributed—clumps are the enemy here.
In a separate bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 cup of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. If you're doing it by hand... well, good luck!
Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Mix well after each addition. Ensure everything is well combined; nobody wants eggy bits in their loaf.
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled lingonberry tea, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix—overmixing leads to a tough loaf, and nobody wants that.
Gently fold in 1 1/2 cups of fresh or frozen lingonberries. If using frozen lingonberries, there's no need to thaw them. Just toss them in while still frozen. I like to toss them with a tablespoon of flour first to prevent sinking.
Pour the batter into the prepared loaf pan and spread evenly. I like to give it a little tap on the counter to release any trapped air bubbles.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, you can tent it loosely with aluminum foil during the last 15-20 minutes of baking. Patience is key!
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the loaf from breaking apart while still warm.
Once cooled, slice and serve. This loaf is lovely on its own, but it's also delightful with a dollop of whipped cream or a smear of cream cheese. Enjoy!

📝 Notes

For extra flavor, add a sprinkle of cardamom or lemon zest to the batter.
If you don't have lingonberry tea, you can use strong black tea or cranberry juice as a substitute.
Tossing the lingonberries in flour before adding them to the batter helps prevent them from sinking to the bottom.