Best Blueberry Bread With Sour Cream Recipes
EASY BLUEBERRY BREAD RECIPE
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-BANANA SOUR CREAM BREAD
Delicious variation of your "run of the mill" banana breads. Very moist and didn't last long!
Provided by Maureen Hudson
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees F. Lightly spray 2 8-5" x 4-5" x 2-5" disposable loaf pans (or reusable pans with same measurements)with cooking spray.
- 2. Mix together 2 tablespoons white sugar and 1/2 teaspoon cinnamon; sprinkle this mixture into the coated pans to dust them.
- 3. Add 6 tablespoons butter and 1.5 cups white sugar to a large bowl. "Cream" together with electric mixer until most of the sugar is blended in.
- 4. Mix in eggs, 1 at a time, until all sugar, butter and eggs are well mixed. Mix in mashed bananas, sour cream, vanilla, and cinnamon with mixer on low speed.
- 5. Add in flour, baking soda, and salt by hand mixing them in, stirring well.
- 6. Add the blueberries and mix all together by hand. Add the nuts at this point if you are using them.
- 7. Divide the batter equally between the 2 prepared pans. Bake for 70 minutes on center rack of oven. I used a wooden skewer to test after 60 minutes and found that it came out clean after 70 minutes.
LEMON-BLUEBERRY BREAD RECIPE
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
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 CRUMB TOPPING
One day I had a craving for some kind of sweet bread. I looked around for a recipe that fit the bill. I did not find one. So instead I altered one and after messing around for a while and with a little help from my mom, this blueberry bread with crumb topping is what I came up with. Hope you enjoy it!
Provided by Imme
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Place blueberries, sugar, butter, and salt in a saucepan. Bring to a boil; boil for 5 minutes. Separate blueberries from sauce using a colander or strainer and set both aside.
- Combine flour, sugar, butter, and vanilla extract in a bowl for the topping. Knead with a fork until all ingredients are combined. Set aside.
- For the bread, mix 1/2 cup blueberry sauce, sugar, sour cream, eggs, and butter together in a bowl.
- Mix drained blueberries, flour, baking powder, and salt together in a separate bowl. Combine wet ingredients and dry ingredients. Pour into the prepared loaf pan. Sprinkle with the topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 35 minutes. Serve with remaining blueberry sauce.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 84 g, Cholesterol 75.9 mg, Fat 18.7 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 11.3 g, Sodium 570.1 mg, Sugar 53.8 g
SOUR CREAM-BLUEBERRY BREAD
This dessert bread puts boring ole' banana bread to shame for sure! This recipe is amazing. The use of bananas/sour cream makes it as light as cake, and the sweetness of the bananas and sugar gives it a delightfully light and crunchy crust. I tried it when full and almost had an entire half-loaf. Only use fresh or frozen blueberries(they won't burst or go runny in this bread!), not dried. Mine were days old, but this recipe still brought them back to life! I don't have a food process, so I make the "banana pulp" using a fork and my hands. I also prefer (Emerald brand) glazed pecans, fist-crushed(but only slightly) in a ziplock, b/c normal ones taste too woody and drab for my taste. Another winner from Williams-Sonoma! *makes one 9-by-5-inch loaf*
Provided by jay.mcgow
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1) Preheat the oven to 350°F Grease a 9-by-5-inch loaf pan.
- 2) Mash the bananas well with a fork or coarsely purée them in a food processor. Measure out 1 cup and set aside.
- 3) In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon, and nuts. In another bowl, whisk together the eggs, sour cream, vanilla, butter, and the 1 cup mashed banana pulp. Make a well in the dry ingredients and pour in the banana mixture. Stir together the wet and dry ingredients just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up. Pour the batter into the prepared pan. Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50-60 minutes(It takes 53 minutes in my pre-heated convection oven). Let cool in the pan on a rack for 30 minutes. Turn the loaf out onto the rack and let cool completely.
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