Good morning! I’ve been sharing quick bread recipes all week, and it’s been what I consider good baking weather…cool, damp, and rainy. Just the perfect kind of weather to stay home and bake. And when that warm, fresh baked bread comes out of the oven, it makes for a delicious snack or breakfast food!
Today’s quick bread recipe is BLUEBERRY LEMON SOUR CREAM BREAD. The sour cream gives it it’s moistness, and there is a hint of lemon flavor due to the juice and zest. And of course, it is chocked full of blueberries…almost 2 cups in the entire recipe.
As with most bread recipes, the wet and dry ingredients are combined separately, and then mixed all together. Once all the ingredients are combined, the batter is poured into a loaf pan with more blueberries sprinkled on top before baking.
Did I mention that this bread has A LOT of blueberries? Here’s a warning…be careful when slicing it. I always have a few berries “squirt” their juice at me.
I like serving this bread for breakfast, along with some eggs and bacon. It’s a tasty start to the day.
Well, I hope you’ve enjoyed QUICK BREAD WEEK and that you found a few recipes to add to the rotation. My family has certainly enjoyed all the extra baking!
blueberry lemon sour cream bread
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 3/4 cups blueberries (fresh)
- 1/4 tsp cinnamon
- 1 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 2 eggs
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1 lemon (juice and zest)
Preheat the oven to 350 degrees.
Spray a loaf pan with cooking spray.
In a large bowl, combine the flour, baking powder, cinnamon, sugar, salt, and 1 1/2 cups of the blueberries.
In another bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
Pour the wet ingredients into the dry ingredients, and stir until combined.
Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup of blueberries over the top.
Bake at 350 degrees for 55-60 minutes, or until a toothpick comes out clean.
Cool completely before removing from the pan.