Blueberry Quick Bread Recipe

Name: Blueberry Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2/3 cup butter, softened; 1 1/4 cups sugar, blend for baking; 2 eggs; 4 egg whites; 1 1/2 teaspoons lemon juice; 3 cups all-purpose flour; 3 3/4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup nonfat milk; 2 cups fresh blueberries or 2 cups frozen blueberries; 1 cup canned unsweetened crushed canned pineapple, drained; 1/2 cup pecans or 1/2 cup walnuts, chopped; 1/2 cup flaked coconut

Servings: persons

2/3 cup butter, softened
1 1/4 cups sugar, blend for baking
2 eggs
4 egg whites
1 1/2 teaspoons lemon juice
3 cups all-purpose flour
3 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat milk
2 cups fresh blueberries or 2 cups frozen blueberries
1 cup canned unsweetened crushed canned pineapple, drained
1/2 cup pecans or 1/2 cup walnuts, chopped
1/2 cup flaked coconut

1
In large mixing bowl, cream butter and sugar blend.
2
Add the eggs, egg whites and lemon juice; mix well.
3
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
4
Fold in the blueberries, pineapple, pecans and coconut.
5
Transfer to two 8-inch by 4-inch by 2-inch loaf pans coated with cooking spray.
6
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.
7
Cool for 10 minutes before removing from pans to wire racks.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 2/3 cup butter, softened, 1 1/4 cups sugar, blend for baking, 2 eggs, 4 egg whites, 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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