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Blueberry Bread

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Blueberry Bread
  • Prep Time 5 min
  • Total Time 3 hr 10 min
  • Servings 1
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You’re only 4 ingredients away from this refreshingly fruit-filled quick bread!

Ingredients

1
package Betty Crocker™ wild blueberry muffin mix
3/4
cup water
3
tablespoons vegetable oil
1
egg

Directions

  • 1 Heat oven to 400ºF. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • 2 Drain blueberries; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended. Stir blueberries gently into batter. Pour into pan.
  • 3 Bake 8-inch loaf 40 to 50 minutes, 9-inch loaf 35 to 45 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Tips  

Create your own quick bread! Any Betty Crocker® muffin mix can be used in place of the wild blueberry.

Go wild! Jazz up this quick bread by adding 1/2 cup mashed very ripe banana or 1 tablespoon poppy seed and 1 teaspoon lemon juice with the blueberries.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
90
(
Calories from Fat
35
)
Daily Value
Total Fat
4 g
(
Saturated Fat
0g
)
Cholesterol
10 mg
Sodium
95 mg
Potassium
0mg
Total Carbohydrate
12 g
(
Dietary Fiber
0g
)
Protein
1 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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