Fresh Milled Flour Blueberry Quick Bread

⅓ cup butter (softended)
¾ cup granulated sugar
1 large egg
2 egg whites
½ teaspoon lemon juice
200 grams freshly milled soft white wheat flour (1½ cups if using all purpose flour)
2 teaspoons baking powder
¼ teaspoon salt
¼ cup milk
1 pint blueberries

Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and smooth.
Add Eggs
Mix in the egg, egg whites, and lemon juice until fully combined.
Mix Dry Ingredients
In a separate bowl, combine the freshly milled flour, baking powder, and salt. Mix until fully combined.
Coat the Blueberries
Gently toss the blueberries in the dry ingredient mixture. This helps prevent them from sinking to the bottom of the loaf.
Combine Batter
Add the dry ingredients to the wet mixture along with the milk. Stir until just combined. Be careful not to overmix the batter.
Let the Batter Rest
Allow the batter to rest for 15 minutes. This step is key when using whole wheat flour and helps create a softer texture.
Bake
Transfer the batter to a greased 8x4 loaf pan.
Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cooling & Serving

Let the bread cool in the pan for about 10 minutes, then carefully turn out onto a wire rack to cool completely.

This helps the crust stay perfectly textured, not soggy.

Slice and serve slightly warm with butter, or enjoy it the next morning with a hot cup of coffee.