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.
This once was a Prize winner a very long time ago. Prize winning being this was entered at the a 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 breads 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 breads 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!
Here's what your going to need:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup sugar
3 tablespoons softened butter
1 cup sour cream or yogurt
1/2 cup milk
1 tablespoon honey
1 teaspoon vanilla
1 cup blueberries
1/2 teaspoon lemon extract (or substitute zest if you prefer I have used both before with great results)
Preheat oven to 375 degree.
Spray or grease a loaf pan and set aside. In a heavy duty electric mixer bowl add the flour, baking powder, salt and stir together. Mix in softened butter and sugar. Beat in the eggs, sour cream and milk until evenly blended. Add the honey, vanilla, cinnamon and lemon extract. Mix both the dry and liquid mixtures together until blended all together. Fold in the berries and pour into the loaf pan. Bake around 1 hour in 375 degrees or until golden browned on top and using the toothpick method when the center is no longer sticking to it. Cool for around 5 minutes before flipping out of the pan on to a rack to cool. Recipe can be doubled as this makes 1 large loaf.
Note: I have substituted fat free products and have had great results as well.