A delicious blueberry bread recipe is a must have in any respectable baker’s arsenal. Even beginner bakers can succeed with this quick-bread version of a New England classic.
A great quick-bread recipe — like this one for blueberry bread — is a must have in any respectable baker’s arsenal. Even beginner bakers can succeed at impressing their friends and family with these user-friendly breads. Quick bread recipes are usually mixed in a bowl with a spoon, as opposed to requiring a stand mixer and they are extremely adaptable. You can use whatever fruits you have on hand or cater to the preferences of your family.
My husband’s sister and her husband came to visit one weekend and this was the perfect recipe to whip up in a short amount of time. His sister is allergic to nuts, but luckily the recipe yields two loafs. I simply left the walnuts out of one of the loaves and mixed them in to the other loaf. I personally preferred difference in texture that the nuts provided in this blueberry quick bread.
What really made this quick bread pop was the freshly picked blueberries that we had in our freezer. Since my husband’s such a huge fan of blueberries, we usually go picking at least twice every summer. We always come home a couple hours later with about 10 pounds of super ripe blueberries. While he tries his hardest to eat them all raw, I usually bake with some of the berries, and then freeze the rest of them.
That’s one of my favorite qualities of blueberries. They freeze AMAZINGLY well. I portion them out into 2 cups and freeze them in quart ziplock bags. These frozen blueberries will keep in the freezer for quite some time. Ours never last more than 6 months between the snacking and the baking, but I’m confident they would be delicious throughout the year. Enjoying delicious ripe blueberries in January really is worth the effort. So if you’re like us and have a plethora of fresh summer blueberries in the house, give this blueberry quick bread recipe a shot.