Blueberry Quick Bread by Barbara Schutz
5 cups all purpose flour
1 ½ cups sugar
2 tablespoons double-acting baking powder
1 teaspoon salt
¾ cup butter or margarine
1 ½ cups California walnuts, chopped
2 cups milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries (if frozen, do not thaw)
About 2 ½ hours before serving: Preheat oven to 350 degrees F. Grease and flour 10 inch Bunt pan or two 9” by 5” loaf pans. In large bowl, mix flour, sugar, baking powder, and salt. With 2 knives used in scissors fashion, cut in butter to resemble fine crumbs. Stir in chopped walnuts
In small bowl, with fork, beat eggs slightly; stir in milk and vanilla until well mixed; stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into bunt pan.
Bake 1 hour and 20 minutes until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes; remove from pan. Serve warm or cold. Refrigerate leftover bread. Makes one 2 pound Bunt loaf or two 1 pound 9” by 5” loaves.
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