This blueberry bread is easy,sweet, tasty and super moist. In fact, it stays moist for several days (if it lasts that long).


1 1/2 cups flour plus 1 tablespoon (divided)
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup blueberries (I used frozen)

Mix flour, baking powder and salt and set aside.
Beat eggs, sugar, sour cream, vegetable oil, lemon zest and vanilla until smooth and blended.

Add the flour/baking powder and salt mixture into the egg mixture and stir just until blended.

Toss the blueberries with 1 tablespoon reserved flour and then GENTLY fold them into the batter. NOTE: If you are using fresh blueberries, rinse them a little so that the reserved tablespoon of flour sticks to the berries (this will stop the berries from sinking to the bottom of the loaf while baking).

Pour batter into a greased and floured 9" x 5" loaf pan ( I lined mine with parchment and then sprayed it with cooking spray).

Bake in pre-heated 350 oven for 1 hour and 5 minutes (1 hour and 10 minutes if you are using frozen blueberries) or until toothpick tests clean. Let the finished bread sit in the pan for 20 minutes, then turn out onto cooling rack. Wrap HOT blueberry bread in plastic wrap and let it cool to room temperature.



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