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