Indulge in the perfect blend of tangy and sweet with this delightful Blueberry Sour Cream Bread recipe. This isn't just any ordinary quick bread; it's a symphony of flavors that's perfect for breakfast, brunch, or even a light dessert. The combination of blueberries and sour cream might seem unusual, but trust us, it's a match made in baking heaven.
Why Blueberry Sour Cream Bread?
This recipe is not only delicious but also packed with nutritional benefits. Blueberries are a superfood, rich in antioxidants and fiber, while sour cream adds moisture and a subtle tanginess that balances the sweetness. Plus, it's incredibly easy to make, requiring no yeast or waiting time for dough to rise.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 2 tbsp all-purpose flour (for coating blueberries)
Optional Topping
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan.
In a medium bowl, toss the blueberries with 2 tablespoons of flour to coat. This helps prevent the blueberries from sinking to the bottom of the bread.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix together the sour cream, vegetable oil, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. Fold in the blueberries.
Pour the batter into the prepared loaf pan. If using the optional topping, mix the sugar and cinnamon together and sprinkle it evenly over the top of the batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Storage and Serving
Store the Blueberry Sour Cream Bread in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
Serve the bread sliced, at room temperature, with a dollop of whipped cream or a spread of butter. It's perfect with a cup of coffee or tea, and even better when shared with friends and family.
