Well-Seasoned Cookbook

flavorful recipes perfected over time

Blueberry Quick Bread

Blue Centennial Cookbook -- Trinity Lutheran Church

Ingredients:

5 cups flour

1 1/2 cups sugar

2 Tbsp. baking powder

1 tsp. salt

3/4 cup butter or margarine

1 1/2 cups walnuts (chopped)

4 eggs

2 cups milk

3 cups fresh or frozen blueberries (do not thaw)

Directions:

Preheat oven to 350. Grease and flour 10 inch bunt pan or two 9x5 loaf pans. In large bowl, mix flour, sugar, baking powder, salt. 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. Makes one 2 pound bunt loaf or two 1 pound 9x5 loaves.