Blueberry Quick Bread
Serves: yields 1 loaf
  • ½ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1½ cups wild blueberries
  1. Preheat oven to 350 degrees. Grease the inside of an 8.5-inch loaf pan with butter. Set aside.
  2. In the bowl of a stand mixer, beat the butter and light brown sugar together with the paddle attachment for about 2 minutes, or until light and fluffy. Add the eggs, milk and vanilla extract and beat until well combined.
  3. Meanwhile, in a medium bowl sift together the flour, baking powder and salt. With the stand mixer running on its lowest setting, add the flour mixture a little at a time to the butter mixture until incorporated. Stir in the blueberries.
  4. Pour the batter into the prepared pan. Tap gently to even out.
  5. Bake for 1 hour, until golden and cooked through.
  6. Cool completely before slicing.
Recipe by Maine Course at