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Blueberry Bread
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Prep Time:
5 minutes
Total Time:
3 hours 10 minutes
Create a refreshing fruit-filled quick bread with just 4 ingredients!
Ingredients:
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 3/4 cup water
  • 3 tablespoons vegetable oil
Instructions:
  • Preheat the oven to 400°F and lightly grease the bottom of a 8 1/2x4 1/2x2 1/2 or 9x5x3-inch loaf pan.
  • After draining the blueberries, give them a quick rinse and set them aside. In a medium bowl, combine the muffin mix, water, oil, and egg, stirring just until blended. Gently fold the blueberries into the batter, then pour the mixture into the pan.
  • Bake the 8-inch loaf for 40 to 50 minutes or the 9-inch loaf for 35 to 45 minutes until a toothpick inserted in the center comes out clean, and the top of the loaf is a deep golden brown. Allow it to cool for 15 minutes. Remove the loaf from the pan, and place it top side up on a wire rack. Let it cool completely for about 2 hours before slicing. Store tightly wrapped at room temperature for up to 4 days, or refrigerate for up to 10 days.

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