Sour Cream Blueberry Bread

When muffins feel fussy and cake feels like too much commitment, this easy blueberry bread recipe steps in like the bestie who brought coffee. It’s rich, moist, loaded with berries, and exactly right for lazy weekend mornings or busy Monday afternoons.

Course Breakfast Quick Bread, Snack

Cuisine American - Vintage

Prep Time 5

Cook Time 1

Cooling Time 30

Total Time 1 35

Servings

Calories 444kcal

Author Marye Audet-White

Equipment

Ingredients

Sour Cream Blueberry Bread

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
2 eggs
1 ¼ cup sugar
2 tablespoons butter melted and cooled slightly
2 tablespoons vegetable oil any light oil you prefer
1 cups sour cream full fat - don't use low fat
2 cups fresh blueberries

Optional Glaze

1 cup confectioners sugar sifted
2 teaspoon lemon zest
3 tablespoons lemon juice

Instructions

Sour Cream Blueberry Bread

Preheat oven to 350ºF.
Oil a 9x5" loaf pan, or spray with non-stick cooking spray and set aside.
Toss blueberries with about 2 tablespoons of the flour and set aside.
Whisk dry ingredients, including remaining flour, together in a large bowl.
In another mixing bowl whisk together the eggs, melted butter, oil, and sour cream until smooth.
Pour the liquid ingredients into the dry ingredients and quickly stir until just combined. Do not over-mix.
Fold the blueberries into the batter.
Pour the batter into the loaf pan.
Bake at 350 for about 60 minutes until a toothpick comes out clean when inserted in center OR an insta-read thermometer measures the temperature in the center at 200F to 205F.
Cool completely on a wire rack before removing from the pan.
Glaze if desired.

Optional Glaze

Put the confectioner's sugar and lemon zest in a mixing bowl.
Add lemon juice to the bowl until you have a thick consistency.
Spoon over the cooled blueberry bread.

Notes

Storage:

After the loaf has completely cooled, place it in a resealable bag or an airtight container. It will keep for around two days at room temperature. You can freeze leftover bread for up to 3 months. Wrap the entire loaf in a layer of plastic wrap, and store them in an airtight container or freezer bag.

Tips:

Fold the blueberries in with a rubber spatula to prevent them from getting smashed. This will keep them whole and juicy!
When grocery shopping, flip the blueberry container upside down, and look at the bottom. If you see any moisture, or if the blueberries stick, this means those berries are about to go bad. Choose another pack!
Over-mixing can make blueberry bread flat and tough. Use a light hand and only mix until the dry ingredients are combined with the wet.
Don't add glaze until the loaf has cooled, or it'll run off too quickly

Nutrition