Red, White and Blueberry #recipe #bread

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.

Bon appetit!

About Nya Rawlyns

Crossing boundaries, taking no prisoners. Write what’s in your soul. It’s the bass beat, the heartbeat, the lyrics rude and true. Nya Rawlyns is the pseudonym of a writer who cut her teeth on sports-themed romantic comedy and historical romances before finding her true calling in the wilderness areas she has visited but calls “home” in that place that counts the most: the heart. She has lived in the country and on a sailboat on the Chesapeake Bay, earned more than 1000 miles in competitive trail and endurance racing, taught Political Science to unwilling freshmen, and found an avocation in materials science. When she isn’t tending to her garden or the horses, the cats, or two pervert parakeets, she can be found day dreaming and listening to the voices in her head.
This entry was posted in Blog and tagged blueberry sour cream bread, . Bookmark the permalink.

One Response to Red, White and Blueberry #recipe #bread

  1. Rae says:

    Blueberries are perfect for 4th of july recipes! Love that these were hand picked by your daughter, so cute!



Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar Logo

You are commenting using your account. ( Log Out / Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out / Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out / Change )

Google+ photo

You are commenting using your Google+ account. ( Log Out / Change )


Connecting to %s