The blueberry season is short, but the berries and the recipes sure are sweet while the blueberries are coming in. If you have a bumper crop, you can also freeze the berries and make your breads all winter.
My favorite blueberry bread recipe comes from one of the church ladies in the area. That’s where I get a lot of my favorite recipes. I check out new dishes at pot lucks and then hunt down the cooks and beg for the directions. Most of the ladies are glad to share, and I’m thankful.
- Mix or sift the dry ingredients — flour, baking powder, salt, and sugar. You want these mixed up really well.
- Pour the blueberries and nuts in with the dry ingredients. This gives them a bit of coating and keeps them all from floating up to the top during cooking.
- Mix the eggs, milk, and vegetable oil together. Again, mix these well.
- Pour the wet mix in with the dry mix. Now, DON'T beat much at this point. If you use a mixer or go overboard beating the wet and dry together, then you'll have tough bread. With a light touch, just mix until barely mixed together.
- Grease well 2 standard size bread loaf pans. To ensure that the bread does not stick, cut pieces of waxed paper to fit just the bottom. You can set the pan on the paper and draw around the bottom with a pencil and then cut to get the exact size. While you don't have to do this, it means perfect looking bread every time and is worth the little extra effort.
- Also, if you don't have loaf pans, you can do the bread in other sized pans or casserole dishes. You'll just have to adjust the cooking time. If you go with a 9 x 13 inch pan, then you'll cook less than if you have the loaf pans which make thicker bread than the longer/wider pan.
- With the standard bread pans, you need to cook for around an hour at 350 degrees F. Do check the bread around 50 minutes though. Some ovens cook faster than others. The toothpick test works well with breads. If you see gooey stuff stuck on the toothpick, then cook a bit longer.