Blueberry Quick Bread

From the Kitchen of Cheryl Qualls

Ingredients

• 5 cups all-purpose flour
• 1 1/2 cups sugar
• 2 Tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup butter or margarine
• 1 1/2 cup walnuts, chopped
• 4 eggs
• 2 cups milk
• 2 teaspoons vanilla
• 3 cups fresh or frozen blueberries

Directions

• Preheat oven to 350. Makes 2 regular sized loaves or 1 large bundt cake pan. (Bundt bakes for about 1 hour 20 minutes. The bread loaves bake between 45 and 50 minutes.)
• Sift together all the dry ingredients.
• Cut the butter into the dry ingredients.
• Stir together all the wet ingredients in a separate bowl.
• Add to dry all at once and mix only till blended.
• Gently stir in berries. Pour into greased pan(s) and bake. Cool at least 5 minutes and then tip out of pan and place on a wire rack to cool completely.
• Wrap in plastic and store in fridge. Also freezes well if wrapped tightly in plastic and then aluminum foil.

Back

• Recipes
• Cheryl Qualls Home Page

Copyright © 2006 by Cheryl K. Qualls. Last updated 14-May-2006. All rights reserved.