Easy, fresh and delicious, this blueberry bread is a wonderful way to enjoy a slice of summer even in the chilly days of winter.
- 3/4 cup sugar
- 2 cups AP flour
- 1/3 cup oats, quick cooking but not instant
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, large
- 1 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup sour cream
- 1 Tablespoon AP flour
- 1 1/2 cups fresh blueberries (See notes)
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
- 9×5 Loaf Pan
- Parchment Paper
- Vegetable oil for greasing, or non-stick cooking spray
- Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan, then line with a piece of parchement paper that covers the bottom and hangs over the long edges. This will help remove the loaf whole after cooking.
- In one bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the eggs, milk and vanilla. Whisk in the cooled butter, then the sour cream. It’s ok that the mixture is slightly chunky.
- Fold the wet ingredients into the dry ingredients just until you no longer see dry patches of flour.
- Toss the blueberries with 1 tablespoon flour, then fold into the batter. Reserve a few berries to sprinkle on top of the loaf. Do not over-mix. Pour the batter into the prepared loaf pan and scatter the reserved berries on top. Mix together the cinnamon and sugar then sprinkle over the top.
- Set the loaf pan in the preheated oven and bake until bread is golden brown on top and a toothpick comes out clean, about 55-65 minutes.
- Let cool on a cooling rack for 15 minutes. Remove from pan and finishing cooling on the rack until room temperature.
I suggest using fresh blueberries because commercially frozen blueberries tend to have a lot of moisture that bleeds into the batter, turning it grey-ish blue. They cook fine, though, so if that’s what you have they can be used in place of fresh. The other option is using fresh berries that you froze during last season.