🫐 Classic Blueberry Bread
Ingredients:
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1½ cups (190 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (1 stick / 115 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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2 large eggs
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½ cup (120 ml) sour cream or Greek yogurt
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1 tsp vanilla extract
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Zest of 1 lemon (optional, adds brightness)
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1 cup (150 g) fresh or frozen blueberries (if frozen, do not thaw)
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1 tbsp flour (to coat blueberries, prevents sinking)
Instructions:
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
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Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. -
Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (2–3 min). Add eggs one at a time, beating well after each. Mix in vanilla, sour cream (or yogurt), and lemon zest if using. -
Combine:
Add dry ingredients to the wet and mix until just combined (don’t overmix). -
Fold in blueberries:
Toss blueberries with 1 tbsp flour and gently fold into the batter. -
Bake:
Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean. If the top is browning too quickly, tent loosely with foil. -
Cool:
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
🍋 Optional Glaze:
Mix ½ cup powdered sugar with 1–2 tbsp lemon juice and drizzle over cooled bread.
📝 Tips:
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Storage: Wrap tightly and store at room temp for up to 3 days, or freeze for up to 2 months.
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Add-ins: A handful of chopped nuts or a cinnamon swirl makes it extra special.
Would you like a gluten-free, whole wheat, or vegan version of this blueberry bread?