Blueberry Quick Bread
By Beverly Hicks Burch
I’ve long been a fan of blueberries. Muffins, pancakes, bread…yummm! Several years ago I had the opportunity to live in Maine for a few months, and blueberries are a big crop for the state.
There are different types of blueberries. Maine blueberries are the smaller ones. My sweet little neighbors, Herman and Lola Lovelady use to grow blueberries. They were my neighbors when I was a young married lass, and a new mother. The Loveladys always had a garden and they were very generous to share…including fresh cut flowers from Mr. Lovelady’s dinner plate size dahlias. They were show stoppers!
They tended to their blueberries lovingly and any harvest they reaped they shared.
Recently blueberries have been labeled as one of the new supper foods. Well, hooray for us!! A super fruit that actually tastes great!
Blueberries have many great benefits. Blueberries are good for your brain, vision, urinary tract, digestive tract (think fiber) and they help fight depression. They also contain micronutrients, and antioxidants that fight cancer, free radicals and help lower blood pressure.
Today’s recipe is for Blueberry Quick Bread. I started making this recipe years ago…like maybe in the late 1970s or in the 1980s. I made a loaf today…actually the first time I’ve made it for Tall & Handsome. It got his grade A seal of approval.
This recipe is easily doubled…and I have done that on occasion. If you do double the recipe it can be cooked in a Bundt pan, tube pan or two loaf pans. It’s also great with coffee or hot tea!
Blueberry Quick Bread
2-1/2 cups all purpose flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoon butter, softened
¾ cup chopped pecans
1 cup milk
1 teaspoon pure vanilla flavoring
1 ½ cups fresh blueberries
Preheat oven to 350°. Prepare a 9 x 5 loaf pan. (I use Baker’s Joy.)
In a large bowl combine flour, sugar, baking powder and salt. Cut in butter until the flour mixture resembles fine crumbs. (I used a pastry cutter.)
Stir in nuts.
In a small bowl beat the two eggs. Combine with the milk and vanilla flavoring.
Stir into the flour mixture just until dry ingredients are moistened. Do not over mix.
Gently fold in blueberries.
Spoon into the prepared pan.
Bake 1 hour and 15 minutes. (You may have to adjust the baking time if you double the recipe.)
Cool in the pan on a rack for 10 minutes. Refrigerate leftovers.
Hot out of the oven…
A fresh, hot slice of Blueberry Bread
© 2010 Beverly Hicks Burch All Rights Reserved.