This was my dessert contribution for a Fourth of July family picnic, served sliced with fresh blueberries. I’ve had this recipe in an old handwritten notebook of favorites for years but I have no recollection where it came from. It’s a flavorful, tender loaf, more cakelike than some quick breads because of the sour cream. The texture is firmer the second day. The addition of lemon zest gives it great flavor in between the bites of tart berries. I have sometimes added a pinch of cinnamon.
Sour Cream Blueberry Bread
1 c sour cream
1 tsp baking soda
1½ all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp cinnamon (optional)
½ c butter, softened
1 c sugar
2 eggs, room temperature
Grated rind of 1 lemon
½ cup chopped walnuts (optional)
1 c blueberries
2 tsp-1 tbsp flour
Preheat oven to 350 degrees. Grease two 7 ½ x 3 ½ x 2 ½ inch loaf pans, or an eight-section mini-loaf pan, or a 9 x 5 3 inch pan.
Mix sour cream and baking soda together and set aside (it will foam up).
Sift dry ingredients together and set aside.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add lemon rind. Add flour mixture and sour cream alternately, beginning and ending with the flour (split flour in thirds, sour cream in half). Add walnuts if using.
Toss the blueberries with a little flour to coat and shake off excess flour. Gently fold blueberries into the batter and pour into pans.
Bake at 350 degrees 40-45 minutes for the 7 ½ x 3 ½ x 2 ½ pans, 25-30 minutes for the mini loaves, or1 hour for the single loaf. Cool thoroughly before removing from the pan.