Blueberry Quick Bread Recipe
Servings: 1
Ingredients
- 5 c. flour
- 1 1/2 c. sugar
- 2 Tbsp. baking pwdr
- 1 tsp cinnamon
- 1 tsp salt
- 3/4 c. butter or possibly margarine (1 1/2 sticks) **
- 1 1/2 c. chop walnuts
- 1 tsp grated lemon peel
- 4 x Large eggs
- 2 c. lowfat milk
- 2 tsp vanilla Juice of 1 lemon
- 3 c. fresh or possibly frzn blueberries unthawed
Directions
- Preheat oven to 350. Grease and flour pans. Combine flour, sugar, baking pwdr, cinnamon and salt in large bowl. Cut in butter till mix resembles fine crumbs. Stir in walnuts and lemon peel.
- Beat Large eggs lightly, stir in lowfat milk, vanilla and lemon juice and mix well. Blend into flour mix just till moistened. Gently stir in blueberries.
- Spoon proportionately into pan(s) and bake till a toothpick inserted in center comes out clean, about 80-90 min. Cold on wire rack 10 minutes. Remove from pan. Serve hot or possibly cool. Store in fridge.
- MAKES: 1 Bundt cake or possibly 2-9 x 5" loaves or possibly 4-5 3/8 x 3 1/8" loaves NOTES:*I use 3 c. unbleached all-purpose flour, 2 c. King Arthur white whole wheat
- **Margarine actually tastes better than butter
- ***I use a few drops lemon oil instead of peel
- NOTES : As a thank you, here is my very favorite quick bread.
- This delicious bread is a much requested favorite. It freezes beautifully.
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