Blueberry Loaf

love blueberries in my baked goods and I am so excited to share this recipe with you all.
Not only is it easy to prep and bake but it is delicious!


  • 1/2 cup of butter or margarine (softened)
  • 1 cup of sugar
  • 2 eggs
  • 1/2 cup of milk
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1 3/4 of flour
  • 1 teaspoon of baking powder
  • 1 cup of fresh or frozen blueberries

Note: Blueberries can be substituted for raspberries as well. If using frozen fruit, use without fully thawing to avoid discoloration of the batter. 


  1. In a mixing bowl, cream the softened butter and sugar.
  2. Beat in eggs, milk and vanilla.
  3. In a separate bowl, combine salt, flour and baking powder. Once combined, mix into creamed mixture.
  4. Gently fold in blueberries.
  5. Pour batter into 9 x 5 inch loaf pan and bake at 350 for 50 to 55 minutes.



Enjoy and let me know if you try this recipe!

With love,

– R. Vargas


Hawaiian Banana Nut Bread

This recipe is almost like my banana nut bread recipe but it has a twist of crushed pineapple.
(This recipe makes 2 loaves.)


  • 3 cups of all-purpose flour
  • 2 cups of sugar
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 cup of chopped nuts
  • 3 eggs, beaten
  • 1 1/2 cups of vegetable oil
  • 2 cups of mashed ripe bananas
  • 1 (8-ounce) can crushed pineapple, drained
  • 2 teaspoons of vanilla extract


  1. Preheat the oven to 350°F.
  2. Combine dry ingredients. Stir in nuts and set aside.
  3. Combine remaining ingredients. Add to dry ingredients, stirring just until moistened.
  4. Spoon batter into 2 greased and floured 9x5x3-inch loafpans.
  5. Bake at 350°F for 1 hour and 5 minutes or until golden brown. Cool 10 minutes before removing from pans. Remove to wire racks; cool completely.


-R. Vargas

| Mrs. Marge Killmon, Annandale, Virginia | Southern Living | 1979 Annual Living |