Blueberry Quick Bread Recipe
Ingredients
5 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
3/4 cup butter or margarine
1 1/2 cups walnuts, chopped
4 eggs
2 cups milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries
Directions
1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
2. In large bowl, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles fine crumbs. Stir in chopped walnuts. In small bowl, beat eggs slightly; beat in milk and vanilla until well mixed; stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into Bundt pan.
3. Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
2. In large bowl, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles fine crumbs. Stir in chopped walnuts. In small bowl, beat eggs slightly; beat in milk and vanilla until well mixed; stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into Bundt pan.
3. Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
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