Blueberry Quick Bread


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This bread is fluffy, moist and full of blueberries. You can serve this as dessert or for a fancy brunch.

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Time needed

2 hour cooking

Serving Size / Yield

24 servings


  • 5 C. all-purpose flour
  • 1 1/2 C. sugar
  • 6 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 sticks butter
  • 1 1/2 C. chopped walnuts
  • 4 eggs
  • 2 C. milk
  • 2 tsp. vanilla extract
  • 3 C. fresh or frozen blueberries, unthawed

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Preheat oven to 350 degrees. Grease and flour a 10-in. loaf pan or two smaller loaf pans. Combine and mix flour, sugar, baking powder and salt in lg. bowl. With pastry blender or two knives used like scissors, cut the butter into the mixture until it resembles fine crumbs. Stir in walnuts.

Beat eggs slightly in smaller bowl. Beat in milk and vanilla until well-mixed. Add to flour mixture, stirring just until flour is moistened. Gently fold in blueberries. Spoon batter into pan or pans and smooth top. Bake for 80 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.

This recipe is from "What's Cooking in Niles."

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