Firstborn spent her day off picking berries. Bless her, she loves to do it, and it saves my back (and my patience) for better things. Like finding new recipes to use up all the raspberries, blackberries and blueberries that are currently flooding the kitchen and piling up in the big freezer.
One of my favorite recipes is for Blueberry Sour Cream Bread. It’s dandy for breakfast or as a snack.
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups allpurpose flour
1/2 cup sour cream
zest of one lemon
1-2 heaping cup fresh blueberries
Preheat oven at 325 degrees. Grease an 9×5 inch metal loaf pan and line with a strip of parchment paper (grease parchment paper also)
Beat the butter and sugar until light and fluffy.
Add the eggs one at a time and blend thoroughly
Add vanilla, then beat in the baking powder and salt.
Add half of the flour and stir until blended, then add in the sour cream. Add remaining flour. I used the hand mixer to do this although some recipes recommend using a spoon to stir in the dry ingredients.
Fold in the blueberries with a spoon.
Spread the batter in the loaf pan and bake on center rack for about 60 minutes. Test with toothpick to determine doneness (no goo on the toothpick after inserting it in the center). A 9×5 loaf pan size will probably require an extra 10-15 minutes. Don’t let it get overdone (it dries out the bread).
When done, set the pan on a wire rack and let cool for at least an hour. Remove from pan and allow to completely cool before wrapping for storage or freezing. This bread freezes well.
We each had a slice for breakfast. It was light and fluffy and very flavorful. I’m planning on doing several loaves to freeze for later.