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Blueberry Quick Bread

Yields about 1 dozen loaves.

Ingredients:

  • Baker's % Weight Measure
    Granulated Sugar 55.0 2lbs.4ozs
    Margarine 36.0 1 lb 8ozs
    Nonfat dry milk powder 8.0 5ozs
    Honey 6.0 4ozs
    Salt 2.0 1oz
    Eggs 30.0 1 lb 4ozs
    Water 55.0 2 lbs. 4ozs.
    Vanilla extract, to tast
    Cake flour 100.0 4lbs 2ozs
    Clabber Girl Baking Powder 5.0 3 ozs
    Blueberries, fresh or frozen 61.0 2lbs 8ozs

Instructions:

In a large mixingbowl combine sugar, margarine, milk powder, honey and salt. Cream together until well blended.

Slowly add eggs to the bowl. Mix at 1st speed of a 3-speed mixer until combined.

Add water and vanilla and mix at 1st speed until blended.

Add flour and Clabber Girl Baking Powder to mixture. Mix at 1st speed until smooth, or for 2 minutes.

Dust blueberries with flour and fold into mixture.

*Note* Be sure batter is sturdy enough to suspend fruit. If needed, more flour can be added to the batter. Sanding sugar, cinnamon or streusel topping may be sprinkled on top of batter before baking for variety.

Scale 1lbs 2ozs. batter into greased and floured loaf pans. Bake at 390°F for 12 minutes, then reduce heat to 350°F and bake until done, about 5-8 minutes.