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blueberry picking

Blueberry Quick Bread

Another yummy blueberry recipe… This blueberry quick bread recipe is a family favorite. Super easy. The secret ingredient is corn meal.

What’s better than picking blueberries in the summer? We try to go every year. We can never pick enough! Some years, we have enough to freeze, but usually they don’t last long enough. They just taste so good!

blueberry picking
Blueberry Picking

Blueberry Quick Bread

1 3/4 c. all-purpose gluten-free flour
1 c. blueberries
1/4 c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
2 lg. eggs
1/2 c. milk
1/3 c. unsalted butter
3 Tbsp. lemon juice

1. Heat oven to 375. Coat bottom and halfway up sides of an 8 1/2 x 4 1/2-in. loaf pan.

2. Place flour in medium bowl. Remove 1 Tbsp. flour and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well.

3. In another medium bowl, whisk sugar with eggs, milk, melted butter and lemon juice.

4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries. Pour batter into prepared pan. Bake 45 minutes or until wooden pick inserted in center comes out clean.

5. Cool quick bread in pan on wire rack 5 minutes, remove pan and cool completely.

Enjoy!

bag of frozen blueberries
Bag of frozen blueberries … these don’t last!

Other Favorite Quick Breads

Browned Butter Banana Bread With Ginger and Pecans

Poppy Seed Bread with a Citrus Glaze

Apple Banana Bread

Super Simple Gluten-Free Sweet Irish Soda Bread

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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