Delicious Blueberry Bread Recipe with Sour Cream

Ingredients

• cooking spray
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1.5 cups fresh blueberries
• 1 large egg
• 1 cup white sugar
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1.25 cups sour cream
• 0.75 cup white sugar, divided
• 1 teaspoon lemon zest
• 0.25 cup lemon juice

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C) with oven rack in middle position. Prepare a 9x5-inch loaf pan with cooking spray for easy release.
2. In a medium bowl, whisk together flour, baking powder, and salt until well combined. Gently fold in the blueberries, ensuring they are evenly distributed in the dry mixture. Set aside.
3. In a separate medium bowl, whisk the egg until light and well combined, approximately 20 seconds. Gradually whisk in sugar until the mixture becomes thick and homogenous, about 30 seconds. Slowly whisk in melted butter in 2 or 3 additions, ensuring each addition is fully incorporated. Gently whisk in sour cream, in 2 additions, until just combined.
4. Using a rubber spatula, gently fold the sour cream mixture into the flour mixture until a cohesive batter forms and the berries are evenly distributed, taking about 25 to 30 seconds. It's okay if some small flour spots remain, as the batter will be thick. Avoid overmixing to maintain a tender crumb.
5. Use a large spoon coated with cooking spray to evenly spread the batter into the prepared loaf pan.
6. Bake in the preheated oven until the top turns a light golden brown and a toothpick or skewer inserted into the center comes out clean, typically 25 to 30 minutes. Rotate the pan halfway through baking for even browning. Allow to cool for 5 minutes before glazing.
7. In a small bowl, combine ½ cup of sugar and lemon zest. Set aside for topping.
8. In a small saucepan over medium heat, bring lemon juice and the remaining ¼ cup of sugar to a simmer. Stir continuously until the sugar dissolves completely. Simmer until the mixture thickens into a syrupy consistency and reduces to about ¼ cup. Brush the top of the bread with the syrupy glaze, then sprinkle with the lemon sugar mixture.

Nutrition

• Calories: 351 kcal
• Fat Content: 12 g
• Fiber Content: 1 g
• Sugar Content: 37 g
• Sodium Content: 286 mg
• Protein Content: 4 g
• Cholesterol Content: 44 mg
• Carbohydrate Content: 59 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g