Grandma’s Blueberry Walnut Bread Recipe

My Italian grandmother was one of the best bakers that I’ve ever known. From the time that I was a small child I would sit in the kitchen and watch her make cookies, cakes, fruit pies, tarts, muffins and everything in between. There was always something good to eat at grandma’s house!

Grandma passed away in my late teenager years and this recipe was handed down to all of the girls in the family, along with many others. If you enjoy a moist and flavorful blueberry bread, I think you’re going to love this recipe. It will make 2 regular sized loaves or approximate 6 mini loaves of bread.

Grandma’s Blueberry Walnut Bread Recipe

5 cups all-purpose flour
2 Tbsp. baking powder
1 tsp. salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
4 medium eggs
2 cups milk
2 tsp. vanilla extract
3 cups fresh blueberries
1 cup walnuts, finely chopped

Preheat oven to 350 degrees F. Prepare your loaf pans by lightly greasing them with butter or spraying with non-stick baking spray.

In a large mixing bowl sift together the all-purpose flour, baking powder, salt and granulated sugar. In a separate mixing bowl cream together the softened butter, medium eggs, milk and vanilla extract. Pour the wet mixture into the dry mixture, stirring after each addition until all ingredients are combined.

Fold in the fresh blueberries and finely chopped walnuts, so that they’re evenly distributed throughout your batter. If you don’t like walnuts, you can omit them or substitute with your favorite nut. Pour bread batter into your prepared loaf pans.

Bake in a preheated 350 degree oven for 45-55 minutes for regular-sized loaves or 20-30 minutes for mini loaves. Once the center is done, remove and let sit on a wire rack to cool for 5 minutes and then flip them out onto the wire rack to finish the cooling process. Store breads in an airtight container.

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