Blueberry Quick Bread
A moist, flavorful blueberry quick bread with crunchy nuts, perfect for breakfast or snack. Soft crumb with bursts of fresh blueberries and a hint of vanilla appeals to all.
Ingredients
Instructions
- Mix dry ingredients together and cut in the butter with a pastry blender.
- Combine the eggs, milk, and vanilla, then add all at once to the dry ingredients.
- Stir until the flour is just moistened; mixture should be lumpy.
- Add blueberries and nuts, and mix well.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and slicing.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you prefer a healthier option, consider substituting half of the all-purpose flour with whole wheat flour. You can also replace the sugar with honey or maple syrup for a more natural sweetness. Adding a pinch of cinnamon can enhance the flavor profile. To make this a vegan recipe, substitute eggs with flaxseed meal and use a plant-based milk.
Serving Suggestions
Serve blueberry quick bread warm or at room temperature, topped with a dollop of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea in the morning. For a delightful brunch, serve alongside Shirley'S Pecan Pralines or fresh fruit. You can also enjoy it as a snack throughout the day.
Storage & Reheating
Store leftover blueberry quick bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply microwave individual slices for about 10-15 seconds or warm in an oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Quick Bread contains roughly 293 calories, with 3g protein, 24g carbohydrates, and 21g fat. Note that it is relatively high in sodium, at 744mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can definitely use frozen blueberries! Just make sure to fold them into the batter while still frozen to prevent them from bleeding into the batter. This will help maintain the beautiful color and flavor of the blueberries.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. Flaxseed meal mixed with water can also work; use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water to replace one egg.
How do I know when the bread is done baking?
To check if your blueberry quick bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If it comes out wet with batter, continue baking for a few more minutes before checking again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).