Try this Blueberry Bread recipe, or contribute your own.
- Carbohydrate 39.8512258704713 g
- Cholesterol 3.90555555503707 mg
- Fat 6.84416583487859 g
- Fiber 1.47272225925879 g
- Protein 6.57627222487658 g
- Saturated Fat 1.03803662341855 g
- Serving Size 1 1 Serving (130g)
- Sodium 455.119111565578 mg
- Sugar 38.3785036112126 g
- Trans Fat 0.512190408165917 g
- Calories 245 calories
Step-by-step
- Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
- Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
- Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.
Baking powder carries the heavy lifting in this batter, providing the chemical leavening needed to lift three cups of dense all-purpose flour without the aid of yeast. Four teaspoons of this leavening agent react quickly with moisture and heat, creating carbon dioxide bubbles that trap air within the gluten network. Without precise measurement, excessive baking powder leaves a metallic aftertaste, while too little results in a heavy loaf.
Pairing this sweet quick bread requires balancing its high sugar content and dense crumb. Acidic beverages like black drip coffee or unsweetened Earl Grey tea cut through the rich crumb and sugary profile. Alternatively, serving slices alongside sharp cheddar cheese introduces proteins and fats that contrast the sweet fruit and nuts.
Baking quick bread presents specific structural challenges. Overmixing the batter develops the gluten excessively, producing tunnels and a tough texture instead of a tender crumb. Stir the wet and dry components only until moistened. Fold the fresh blueberries and chopped walnuts gently at the very end to prevent the fruit from bursting and bleeding purple streaks throughout the batter.
Monitor internal temperatures carefully during the 50 to 60 minute bake time at 350 degrees Fahrenheit. An instant-read thermometer inserted into the center should register 200 degrees Fahrenheit to ensure the flour is fully cooked. Cool the loaf in the pan briefly, then invert it onto a wire rack before it cools completely. Retaining residual warmth helps the loaf release cleanly from the pan without sticking.
