Description
This moist and flavorful blueberry bread is easy to make and perfect for breakfast, snacks, or a delicious treat. With fresh blueberries baked right in, it’s a simple yet satisfying way to enjoy the natural sweetness of the fruit.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 2 tbsp flour (to coat blueberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, and mix until just combined.
- In a small bowl, toss the blueberries with 2 tablespoons of flour to prevent them from sinking. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, add a pinch of cinnamon to the dry ingredients.
- If using frozen blueberries, they may slightly color the batter, but the taste will remain the same.
- This bread can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes