Sour Cream Blueberry Bread

Simple, sweet and satisfying. This Blueberry Bread is perfect for breakfast or for anytime of day!

 
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Directions


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1. Gather ingredients and preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan or line with a parchment paper sling and lightly grease baking spray.

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2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

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3. In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs and vanilla, mixing until well combined.

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4. Alternately, add 1/4 of the dry ingredients then 1/3 of the sour cream, mixing to just combine after each addition.

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5. Fold in blueberries.

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6. Pour batter into prepared pan.

 
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7. Bake 60-70 minutes, until a toothpick inserted into center of loaf comes out clean. Allow loaf to cool in pan for 10 minutes before transferring to wire rack to cool completely.

 
Yield: 8 servings
Author:

Sour Cream Blueberry Bread

Simple, sweet and satisfying. This Blueberry Bread is perfect for breakfast or for anytime of day!
prep time: 15 Mcook time: 1 H & 10 Mtotal time: 1 H & 25 M

ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla 
  • 1 cup sour cream
  • 2 cups fresh blueberries

instructions:

How to cook Sour Cream Blueberry Bread

  1. Preheat oven to 350 degrees.  Grease and flour a 9x5 loaf pan or line  with a parchment paper sling and lightly grease with baking spray.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.  Set aside.
  3. In a large bowl, cream together butter and brown sugar until light and fluffy.  Add eggs and vanilla, mixing until well combined.
  4. Alternately, add 1/4 of the dry ingredients then 1/3 of the sour cream, mixing to just combine after each addition.
  5. Fold in blueberries.
  6. Pour batter into prepared pan.
  7. Bake 60-70 minutes, until a toothpick  inserted into center of loaf comes out clean. 
  8. Allow loaf to cool in pan for 10 minutes before transferring to wire rack to cool completely.

NOTES:

Parchment Paper Sling: Line parchment paper on bottom of pan and overhang on two opposite sides to easily lift loaf out of pan after baking.

Calories

380.48

Fat (grams)

18.69

Sat. Fat (grams)

10.65

Carbs (grams)

48.01

Fiber (grams)

1.82

Net carbs

46.19

Sugar (grams)

21.55

Protein (grams)

5.92

Sodium (milligrams)

377.87

Cholesterol (grams)

93.97
Created using The Recipes Generator