Blueberry Quick Bread
Yields about 1 dozen loaves.
|Margarine||36.0||1 lb 8ozs|
|Nonfat dry milk powder||8.0||5ozs|
|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|
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.