Blueberry Quick Bread Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

Your rating: None Average: 5 (1 vote)

A versatile recipe that can be doubled or halved with ease and made with different nuts, liquids, or fruits. Try Strawberry-Orange Bread, for example, using fresh strawberries and 1 cup orange juice in place of 1 cup milk. If you use bananas for the fruit, reduce the liquid by a half cup. --The Darby Field Inn, Conway, New Hampshire

Yield: Makes 2 large or 5 small loaves

• 5 cups white flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1-1/2 cups sugar
• 3/4 cup butter (6 ounces)
• 4 eggs
• 2 cups milk
• 2 teaspoons vanilla
• 3 cups blueberries
• 1-1/2 cups chopped walnuts (optional)

Sift flour, baking powder, salt, and sugar together. Cut butter into flour mixture as you would when making pie dough. In a separate bowl, thoroughly blend eggs, milk, and vanilla. Add blueberries and nuts if desired. (If you use frozen blueberries, it's better not to defrost them before adding to liquid ingredients.) Grease bread pans: five 6-1/2x3-inch or two 9x5-inch. Add wet ingredients to dry ingredients and blend together thoroughly but quickly. Pour batter into pans and put immediately into a preheated 350 degrees F oven. Bake for 60-80 minutes.