Return to Content

Blueberry Quick Bread

by

Yield: Makes 2 large or 5 small loaves

This versatile blueberry bread recipe 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
Blueberry Quick Bread
Photo/Art by Jen Perez

Ingredients:

  • 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)

Instructions:

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.
Updated Thursday, June 20th, 2013
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

10 Responses to Blueberry Quick Bread

  1. Anonymous January 19, 2009 at 7:45 pm #

    Made 1 loaf with nuts and 1 without nuts, both loafs were outstanding.

  2. Lucille rines December 7, 2009 at 10:02 am #

    This is the best Blueberry Bread recipe I have made.

  3. tim July 7, 2013 at 1:18 am #

    I made this with strawberries. Outstanding. Simply outstanding.

  4. judy granger July 25, 2013 at 12:16 pm #

    Made it yesterday, it was a hit !!

  5. Marina August 17, 2013 at 3:00 pm #

    Hi. Are you sure this is two TABLESPOONS of baking powder? Not teaspoons? Am not a baker but it seems excessive. A typo perhaps?
    Thanks.

    • Aimee Seavey August 26, 2013 at 10:31 am #

      Hi Marina. We’ve made the recipe for blueberry bread as listed with 2 tablespoons and think it turned out great. Thanks!

  6. Ginger Wilkins December 14, 2013 at 11:44 pm #

    Made this recipe tonight and have to say it is very, very plain. Tastes like regular white bread with some blueberries mixed in. If you’re looking for a SWEET blueberry bread, this is not it.

  7. jan baxter July 21, 2014 at 4:35 pm #

    I made this recipe yesterday with fresh blueberries,and loved the texture and the taste. My question is regarding the cutting in of the butter into the dry ingredients. Would it change either the texture or the taste if the butter were melted and added with the milk and eggs?

    • Aimee Seavey July 22, 2014 at 10:01 am #

      Hi Jan. In pie-baking, the butter is cut into the dough so it melts while the pie bakes, releasing steam to create flaky layers and lending lots of buttery flavor pockets. While I have not tested this recipe, I would guess that by adding the butter through creaming or melting you may affect the texture, but the bread should still be tasty. If you try it out, let us know! Thanks!

  8. terry dalsey September 10, 2014 at 12:14 am #

    I made this using chocolate almond milk and added mini chocolate chips (instead of nuts) with fresh blueberries–EXCELLENT! It actually was an accident about the chocolate almond milk–my milk was too old in the fridge, so I had a box of almond milk my daughter had bought–but I didn’t realize it was chocolate until I opened it–so enter mini chocolate chips and a delicious dessert has been born. Thanks!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111