Blueberry Quick Bread Recipe

Name: Blueberry Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup blueberries; ¼ cup yellow cornmeal; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup sugar; 2 large eggs; ½ cup milk; ⅓ cup butter, melted; 3 tablespoons lemon juice

Servings: persons

1
Heat oven to 375F
2
Coat bottom and halfway up sides of an 8 1/2 x 4 1/2 inches loaf pan with nonstick spray.
3
Place flour in medium bowl.
4
Remove 1 Tbsp flour and toss with blueberries in a small bowl.
5
To remaining flour, add yellow cornmeal, baking powder and salt, mix well.
6
In another medium bowl, whisk sugar with eggs, milk, melted butter and lemon juice.
7
Stir wet ingredients into dry ingredients until just blended; fold in blueberries.
8
Pour batter into prepared pan.
9
Bake 45 minutes or until wooden toothpick inserted in center comes out clean.
10
Cool bread in pan for 5 minutes, remove and cool completely.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¾ cups all-purpose flour, 1 cup blueberries, ¼ cup yellow cornmeal, 2 teaspoons baking powder, and more.

Yes, Blueberry Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Quick Bread

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