Sour Cream Blueberry Bread

Sunday, July 14, 2013
Sour Cream Blueberry Bread is a delight for breakfast, tea or just the ending of a meal with a little piece of a perfect dessert.

Sour Cream Blueberry Bread




This once was a Prize winner a very long time ago. Prize-winning being this was entered at the local fair in Upstate N.Y. back in the late 1970's.
Even then in my early 20's, I would love to compete with cooking contests. Here was one of the bread I entered that won 1st prize.

Back then it was a pretty ribbon for 1st prize but hey that was a great competition and accomplishment to me and honor, I was so excited! Still would be now for me if they had such things where I live.

There were more than 35 loaves of bread that entered and this won.



Made from scratch, heavy, dense and full of fruit! A blueberry bread with sour cream, a hint of lemon and cinnamon. Great flavors that goes perfectly with your morning coffee, tea or milk!


Sour Cream Blueberry Bread




Sour Cream Blueberry Bread



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 all-purpose flour
1/2 cup sour cream
1 heaping cup fresh blueberries

Preheat oven at 325 degrees. Grease an 8 1/2 by 4 1/2 inch metal loaf pan and line with a strip of parchment paper (see note).
With an electric mixer, beat the butter and sugar until light and fluffy.
Add the eggs one by one, beating for 30 seconds after each egg.
Scrape sides of the bowl and beat in vanilla, then beat in the baking powder and salt. Scrape sides of the bowl again. Add half of the flour and stir with a heavy duty scraper (or large mixing spoon) until blended, then stir in the sour cream. Add remaining flour and stir until blended, then carefully fold in the blueberries.
Spread the batter in the loaf pan and bake on center rack for about 75 minutes (check at 60). If you are using a smaller loaf pan, put a cookie sheet on the lower rack in case any batter bakes and falls off the side.
My bread took almost 90 minutes in the smaller, more compact pan and 75 minutes in the wider 9x5 inch pan.
Bake until a toothpick or skewer inserted into the center of the loaf is clean. The top should be crusty and golden.
Set the pan on a wire rack and let cool for at least an hour. Carefully remove from pan. Let the bread cool for several hours so it will be easier to slice. It also freezes well. In fact, I thought the structure was better after the loaf had been cooled, frozen and thawed.

NOTES
You can use any size loaf pan or muffin pan and adjust the time to size.


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