Blueberry Bread

Yield: Makes 2 large or 5 small loaves

A versatile recipe that can be doubled or halved with ease and made with different nuts, liquids, or fruits. Try Strawberry-Orange Bread, for example, using fresh strawberries and 1 cup orange juice in place of 1 cup milk. If you use bananas for the fruit, reduce the liquid by a half cup. –The Darby Field Inn, Conway, New Hampshire

  • 5 cups white flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups sugar
  • 3/4 cup butter (6 ounces)
  • 4 eggs
  • 2 cups milk
  • 2 teaspoons vanilla
  • 3 cups blueberries or fresh strawberries
  • 1-1/2 cups chopped walnuts (optional)

Sift flour, baking powder, salt, and sugar together. Cut butter into flour mixture as you would when making pie dough. In a separate bowl, thoroughly blend eggs, milk, and vanilla. Add blueberries and nuts if desired. (If you use frozen blueberries, it’s better not to defrost them before adding to liquid ingredients.) Grease bread pans: five 6-1/2×3-inch or two 9×5-inch. Add wet ingredients to dry ingredients and blend together thoroughly but quickly. Pour batter into pans and put immediately into a preheated 350 degrees F oven. Bake for 60-80 minutes.

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