baking · Before SoCal · recipes

Blueberry Nut Bread

My mom found this recipe in The Hartford Courant (fun fact: it’s the country’s longest running newspaper) a few years ago and immediately put it aside for me because she knew I’d want to make it.  The first time I baked it, I brought it to my then-boyfriend’s dad’s birthday party, which took place in the summer at their house in Cape Cod.  It was a perfect dessert at the party and was thoroughly enjoyed by all (though, speaking from experience, it makes a great breakfast…or lunch…or dinner or snack as well).  While I followed the initial recipe exactly as it’s written (and posted below), I have since experimented with a few different variations, which I will share below the recipe.

Blueberry Nut Bread

Ingredients:

2 cups flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup sugar
2 well-beaten eggs
1 cup milk
3 tablespoons vegetable oil or melted shortening
1/2 cup chopped nuts
1 cup blueberries

Sift the dry ingredients together.  Add berries and nuts.  Add eggs mixed with milk and oil (or shortening).  Pour into wax paper lined 5-by-9-inch pan.  Let stand thirty minutes.

Bake at 350 degrees for one hour.  May be frozen.

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I don’t have wax paper, so I just spray the pan with non-stick spray.

You can vary the following ingredients:

2 cups flour – I usually use white all-purpose flour because I tend to have that on hand, but I’ve made this recipe with only whole wheat flour.  It definitely tastes different, but I prefer the taste, though my mom preferred the all-purpose flour better.  You could probably do half and half to make it a little healthier.

2 well-beaten eggs – The obvious variation here is using eggbeaters.  I can’t remember if I have done that or not, but it can definitely be done.

1 cup milk – We don’t usually have milk in my house due to lactose intolerance, so most of the time I use almond milk and it’s worked out well.

1/2 cup chopped nuts – I’ve used pecans, walnuts, and sliced almonds.  All of the above have either been raw or lightly toasted to bring out the sweetness of the nut.

1 cup blueberries – Here is where I always stray from the recipe.  One cup is simply not enough for me because I love blueberries so very much.  I usually throw in anywhere from 1.5 cups to 2 whole cups.  It really depends on how many blueberries I have on hand.  You can’t go wrong with the extra berries in the bread, that is a promise.

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So, now that you have this recipe, go make it.  Just don’t blame me when you eat the whole thing.

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