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Blueberry Quick Bread


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  • 2 1/4 lb. granulated sugar
  • 5 oz. dry milk powder nonfat
  • 24 oz. margarine
  • 1 oz. salt
  • 20 oz. eggs
  • 4 oz. honey
  • vanilla extract to taste
  • 2lbs 4oz water
  • 3 oz. Clabber Girl Baking Powder
  • 4 lb. cake flour plus 2 oz.
  • 2 1/2 lb. blueberries fresh or frozen


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.