Blueberry Bread With Sour Cream Recipes

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EASY BLUEBERRY BREAD RECIPE



Easy Blueberry Bread Recipe image

This extraordinary blueberry bread is super soft and moist. Plus, it's filled with juicy ripe blueberries. You will only need 10 minutes prep + 9 ingredients to make this recipe!

Provided by Sabine Venier

Categories     Breakfast     Dessert

Time 1h10m

Number Of Ingredients 9

2 cups all-purpose flour, spooned and leveled
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
2 cups fresh or frozen blueberries

Steps:

  • Preheat oven to 350°F (175°C). Line a 9x5" (23x13cm) loaf pan with parchment paper with an overhang on two opposite sides to easily lift the bread out of the pan after baking. Set aside.
  • In a small bowl sift together flour, baking powder, and salt. Set aside.
  • In a large bowl using a stand or handheld mixer fitted with a whisk or paddle attachment beat butter until soft and creamy, about 2 minutes.
  • Add the sugar and mix until light and creamy for about 2 minutes.
  • Add eggs and vanilla and mix until well combined.
  • Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.
  • Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes then transfer with the paper to a wire rack and let cool to room temperature. Store leftovers in an airtight container at room temperature up to 3 days.

Nutrition Facts : Calories 308 kcal, Carbohydrate 39 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 78 mg, Sodium 237 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

BLUEBERRY AND SOUR CREAM LOAF



Blueberry and Sour Cream Loaf image

This delicious loaf goes perfectly with coffee.Search triple tested recipes from the Good Housekeeping Cookery Team.

Categories     sour cream     plain flour     breakfast loaf     blueberries     self-raising flour     Blueberry and Sour Cream Loaf

Time 1h5m

Number Of Ingredients 12

For the loaf
50 ml vegetable oil, plus extra to grease
2 medium eggs
200 ml sour cream
2 tsp. vanilla extract
200 g self-raising flour, sifted
175 g caster sugar
125 g blueberries
For the crumble topping
15 g unsalted butter, cold and cubed
40 g plain flour
15 g demerara sugar

Steps:

  • Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. First make crumble topping: in a medium bowl, rub butter into flour using your fingertips until it clumps together (the clumpier, the better!). Stir in sugar and set aside.
  • In a large jug, mix eggs, sour cream, oil and vanilla until combined. In a separate large bowl, stir together flour and sugar. Add wet mixture to the dry bowl and stir until almost combined (a few lumps are a good thing in this recipe).
  • Carefully fold in most of the blueberries and empty mixture into the prepared tin. Tap the base on a work surface to level, then scatter over the crumble topping and remaining berries.
  • Bake for about 50min or until golden and a skewer inserted into the centre comes out clean. Cool in tin for 10min then gently ease out of tin. Serve warm or at room temperature. Like this? You'll love... Easter rainbow cake Lemon drizzle cake Milk chocolate cake

BLUEBERRY MUFFIN BREAD



Blueberry Muffin Bread image

Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there's no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 13

2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/3 cup (80ml) milk, at room temperature
1 and 1/2 cups (250g) fresh blueberries*
optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)

Steps:

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  • Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

BLUEBERRY BREAD



Blueberry Bread image

This easy blueberry bread is buttery, moist and filled with juicy berries in every bite. It's like a big, warm, slice of your favorite blueberry muffin.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 13

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (, melted & cooled)
3/4 cup sugar
2 teaspoons lemon zest
2 large eggs
2 tsp vanilla extract
1/2 cup sour cream*
1/2 cup milk
1 1/2 cups blueberries (, fresh or frozen**)
1 - 1 1/2 cups powdered sugar
1-2 tablespoons fresh lemon juice (, or milk)

Steps:

  • Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
  • Whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl beat together the melted butter, sugar and lemon zest.
  • Beat in the eggs and vanilla extract.
  • Beat in the sour cream.
  • Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
  • Then gently fold in the milk, followed by the rest of the flour mixture.
  • When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
  • Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
  • Cool fully in the pan before cutting in.
  • Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
  • Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
  • Remove the cooled bread from the pan, and drizzle the glaze over top.

BLUEBERRY SOUR CREAM LOAF CAKE



Blueberry Sour Cream Loaf Cake image

Quick bread made with fresh blueberries and sour cream. Baking at a relatively low temperature helps form a good crust.

Provided by Cookie Madness

Categories     Dessert

Time 1h30m

Number Of Ingredients 9

1 stick (114 grams unsalted butter, softened)
1 1/4 cups granulated sugar (240 grams)
2 large eggs (room temperature)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour (270 grams)
1/2 cup sour cream
1 heaping cup fresh blueberries

Steps:

  • Preheat oven at 325 degrees. Grease an 8 1/2 by 4 1/2 inch metal loaf pan and line with a strip of parchment paper (see note).
  • With an electric mixer, beat the butter and sugar until light and fluffy.
  • Add the eggs one by one, beating for 30 seconds after each egg.
  • Scrape sides of bowl and beat in vanilla, then beat in the baking powder and salt. Scrape sides of bowl again. Add half of the flour and stir with a heavy duty scraper (or large mixing spoon) until blended, then stir in the sour cream. Add remaining flour and stir until blended, then carefully fold in the blueberries.
  • Spread the batter in the loaf pan and bake on center rack for about 75 minutes (check at 60). If you are using a smaller loaf pan, put a cookie sheet on the lower rack in case any batter bakes and falls off the side.
  • My bread took almost 90 minutes in the smaller, more compact pan and 75 minutes in the wider 9x5 inch pan.
  • Bake until a toothpick or skewer inserted into the center of the loaf is clean. The top should be crusty and golden.
  • Set the pan on a wire rack and let cool for at least an hour. Carefully remove from pan. Let the bread cool for several hours so it will be easier to slice. It also freezes well. In fact, I thought the structure was better after the loaf had been cooled, frozen and thawed.

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

  • In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON-BLUEBERRY BREAD RECIPE



Lemon-Blueberry Bread Recipe image

Sweeten up your family's day with our Lemon-Blueberry Bread Recipe. This Lemon-Blueberry Bread Recipe makes use of a great combination of fruit flavors.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h15m

Yield 16 servings

Number Of Ingredients 10

1-1/2 cups plus 1 Tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1 tsp. lemon zest
1/2 tsp. vanilla
1 cup blueberries

Steps:

  • Heat oven to 350°F
  • Combine 1-1/2 cups flour, baking powder and salt in large bowl. Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
  • Toss blueberries with remaining flour; stir gently into batter. Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.5797 g, Sugar 0 g, Protein 3 g

BLUEBERRY BREAD WITH SOUR CREAM



Blueberry Bread with Sour Cream image

I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!

Provided by Smiley:D

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup white sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream
1 ½ cups fresh blueberries
cooking spray
¾ cup white sugar, divided
1 teaspoon lemon zest
¼ cup lemon juice

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk flour, baking powder, and salt in a medium bowl until combined.
  • Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
  • Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
  • Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
  • Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
  • While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
  • Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

This blueberry zucchini bread is a quick, no-mixer recipe that's not too sweet. Each bite is bursting with fresh blueberries!

Provided by Averie Sunshine

Categories     Bread, Rolls, Muffins & Breakfast

Time 1h10m

Number Of Ingredients 12

1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
1 teaspoon vanilla extract
1 cup all purpose flour + 1/4 cup for tossing with blueberries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup coarsely grated zucchini, laid loosely in cup and not packed (don't wring out)
1 cup (6 ounces) fresh blueberries (I haven't tried with frozen)

Steps:

  • Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  • Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
  • Add the zucchini and stir to combine; set aside.
  • To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
  • Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
  • Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
  • Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Facts : Calories 216 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 170 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CREAM CHEESE BLUEBERRY BREAD



Cream Cheese Blueberry Bread image

The Cream Cheese Blueberry Bread is quick, easy and so delicious! Loaded with fresh, juicy blueberries and so moist. Grab your blueberries and make this Blueberry Bread for breakfast or dessert!

Provided by Julie Evink

Categories     Breakfast     Snack

Time 1h

Number Of Ingredients 10

2 Tbsp all purpose flour
2 c. blueberries (fresh)
1 c. butter (softened)
8 oz cream cheese (softened)
1 1/2 c. sugar
1 1/2 tsp vanilla extract
4 eggs
2 c. all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl toss blueberries with 2 Tbsp flour. Set aside.
  • In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
  • In another bowl combine the rest of the flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in blueberries.
  • Pour batter into two greased 9'' x 5'' loaf pans and baked for approximately 45 minutes or until a toothpick inserted into the middle of the loaves comes out clean.
  • Let rest on wire rack for 10 minutes. Run a knife along the outside of the pan and then flip bread out and let cool completely on wire rack.

Nutrition Facts : Calories 385 kcal, Carbohydrate 50 g, Protein 5 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 88 mg, Sodium 240 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

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