this recipe is courtesy of Yankee Magazine that published this blueberry quick bread recipe from The Darby Field Inn in Conway, New Hampshire. It can be doubled or halved to suit your needs and is easy to customize. 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.
- 5 cups white flour
- 2 TBSP baking powder
- 1 tsp salt
- 1-1/2 cups sugar
- 3/4 cup butter 6 ounces
- 4 eggs
- 2 cups milk (I use buttermilk) any type
- 2 tsp vanilla
- 3 cups blueberries, fresh or frozen
- 1-1/2 cups chopped walnuts optional
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For blueberry bread, sift flour, baking powder, salt, and sugar together.
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Cut butter into flour mixture as you would when making pie dough.
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In a separate bowl, thoroughly blend eggs, milk, and vanilla.
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Grease bread loaf pans: five 6-1/2x3-inch or two 9x5-inch.
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Add wet ingredients to dry ingredients and blend together thoroughly but quickly.
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Add blueberries and nuts if desired. (If you use frozen blueberries, it's better not to defrost them before adding to liquid ingredients.)
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Pour batter into pans and put immediately into a preheated 350 degrees F oven. Bake for 60-80 minutes until inserted toothpick comes out clean.
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Cool in pan for 10 minutes running a knife around edges to loosen.
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Turn out onto cooling rack. Let cool completely. Store in plastic wrap.
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Depending on the # of people in your household, store in freezer. I cut the two loaves in half and keep one out and the rest go in the freezer as there are only two of us.
- if using frozen blueberries, pull out of freezer right before using and coat w/ a small amount of flour so that the blueberries won't sink to the bottom of the loaf when baking.