Blueberry Quickbread
Try this Blueberry Quickbread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
breads
blueberries
butter
milk
quick
grains
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 lg eggs
- 1 c sugar
- 1/2 c milk
- 2 ts baking powder
- 1 ts vanilla
- 1/4 ts salt
- 1/2 c butter at room temperature
- 2 c flour (i used 1 c flour and
- 2 1/2 c blueberries (mash 1/2 c with
- Carbohydrate 101.49102500001 g
- Cholesterol 393.577500034381 mg
- Fat 23.7353533463038 g
- Fiber 0.0693166667123636 g
- Protein 10.8412033334693 g
- Saturated Fat 12.3660308415477 g
- Serving Size 1 1 Serving (210g)
- Sodium 348.909833425443 mg
- Sugar 101.421708333297 g
- Trans Fat 2.46792366757465 g
- Calories 648 calories
Blueberry Quickbread Preheat oven to 375 degrees. Grease a loaf pan. Beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt. Mix mashed berries into batter. Fold in half of the flour with a spatula, then half the milk. add remaining flour and milk. Fold in remaining blueberries. <My blueberries sunk. They need to be tossed in the flour before adding the flour to prevent this.> Place in loaf pan and bake around 50 minutes, until pick comes out clean.
