by Corrie Bryant

Created on: June 01, 2010   Last Updated: June 02, 2010

This is the easiest bread recipe you will ever try! I recently took my children to pick blueberries at a local farm near my home. They picked 10 pounds of blueberries. That left me to find something to do with them! I recently started making jams and jelly's and Banana Nut Bread. I figured I could use a slight variation of my Banana Nut Bread recipe for blueberries as well. This is actually a lighter version of the Banana Nut Bread. I thought Blueberry Bread should not be heavy so I made a few changes.

I am a lot like my Grandmother and don't measure too much, if it looks good it works! But here is what you will need.

Approx 1 stick of butter or a cup of margarine

2 eggs

About a cup and a half to 2 cups of sugar or splenda for a lower calorie recipe

About 2 to 2 and a half cups of self- rising flour

About 1-2 teaspoons of baking powder

About 1 cup of Berries

About 1/2 cup of crushed walnuts or pecans

A sprinkle of brown sugar

The first step is to mix your butter or margarine with the sugar or splenda. Once you have mixed the sugar and butter together, mix in the eggs.

The next step is to mix in your flour, nuts, and baking soda. If your mix is too dry you can add a splash of milk until it is about the texture of cake batter, maybe a little thicker to hold up the berries. If your mix is too runny the berries will sink to the bottom.

Then once you have a good batter. Carefully stir in your berries. I prefer to use whole berries so it stays separated from the batter and they pop in your mouth while enjoying your bread!

This will be enough to fill up one normal size loaf pan. You will only want to fill your pan about 1/2 to 3 quarters of the way to the top, leaving room for the bread to rise.

Once the batter is in the pan, sprinkle brown sugar over the top. This last step will almost create a strudel like texture on the top. Preheat your oven to 325 degrees and bake for about 40 minutes to an hour or until you can insert a toothpick into the center and it comes out clean.

I am very excited that my own variation of another recipe actually turned out edible so I hope you enjoy it.

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