Description
This easy-to-make blueberry bread is soft, moist, and bursting with fresh blueberries in every bite. It’s perfect for breakfast, a snack, or even dessert, and will fill your kitchen with a delightful aroma as it bakes.
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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 the blueberries)
Instructions
- Preheat the 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.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.
- Toss the blueberries with 2 tablespoons of flour, then gently fold them 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.
Notes
- For extra flavor, add a sprinkle of cinnamon or lemon zest to the batter.
- If using frozen blueberries, they may cause the bread to have slight streaks of color, but the flavor will still be amazing.
- This bread can be stored at room temperature for up to 3 days or in the fridge for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes