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Blueberry Bread with Sour Cream
Blueberry Bread with Sour Cream
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious blueberry bread with tangy sour cream and lemon glaze, perfect for summer!
Ingredients:
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 large egg
  • 1 cup white sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1.25 cups sour cream
  • 1.5 cups fresh blueberries
  • cooking spray
  • 0.75 cup white sugar, divided
  • 1 teaspoon lemon zest
  • 0.25 cup lemon juice
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C, middle rack position). Grease a 9x5-inch loaf pan.
  • Combine flour, baking powder, and salt in a medium bowl, then whisk together until well blended.
  • In a separate bowl, vigorously whisk the egg until well combined and light-colored for about 20 seconds. Add sugar and whisk vigorously until thick and homogenous for about 30 seconds. Gradually add melted butter in 2 or 3 additions, whisking after each addition. Then add sour cream in 2 additions, gently whisking just until combined.
  • Gently toss blueberries into the dry ingredients. Add the sour cream mixture and fold with a rubber spatula for 25-30 seconds until the batter forms and the berries are evenly spread. Leave small flour spots, and remember not to overmix.
  • Coat a large spoon with nonstick cooking spray and smoothly spread the batter in the prepared loaf pan.
  • Bake in the preheated oven at 375°F until the top is golden brown and a toothpick inserted in the center comes out clean, about 25-30 minutes. Rotate the pan halfway through. Allow to cool for 5 minutes before serving.
  • As the bread cools, combine 1/2 cup of sugar with lemon zest in a small bowl. Set aside.
  • Simmer lemon juice and the rest of the sugar in a saucepan until thick and syrupy; brush the bread with the glaze and sprinkle lemon sugar on top.

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