This Blueberry Loaf is a light, moist, and flavorful treat that’s perfect for breakfast or an afternoon snack. Bursting with fresh blueberries, the loaf is slightly sweet and tender with a delicate crumb. The combination of sour cream and butter ensures the loaf stays wonderfully moist, while the berries provide a juicy burst of flavor in every bite. It’s an easy-to-make recipe that doesn’t require any special equipment and is sure to become a favorite for family and friends alike. Serve it plain or with a dusting of powdered sugar for an extra touch of sweetness!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 1 tablespoon flour (for tossing with blueberries)
- Optional: Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the Sour Cream: Mix in the sour cream until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the loaf light and tender.
- Toss the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent the berries from sinking to the bottom of the loaf). Gently fold the blueberries into the batter, being careful not to crush them.
- Bake the Loaf: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and Serve: Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If desired, dust the top with powdered sugar before serving.
This Blueberry Loaf is a perfect combination of sweetness and tang from the berries, and it’s incredibly easy to make. Enjoy a slice with a hot cup of tea or coffee, or serve it as a delicious dessert!
