Sour Cream Blueberry Bread | Moist, Classic, and Irresistible

Introduction
This sour cream blueberry bread is the kind of bake that brings comfort and joy in every slice. It’s moist, bursting with juicy blueberries, and finished with a bright optional glaze that adds a fresh twist. The secret to its richness lies in the sour cream, which keeps the texture soft and satisfying. Whether you’re serving it for breakfast, as a snack, or alongside a warm drink, this recipe delivers a homemade touch that feels both nostalgic and new.

Easy to prepare and always a hit, it’s the kind of loaf you’ll come back to again and again.

Why You’ll Love This Recipe
This loaf is everything a good quick bread should be. It’s rich but not heavy, simple but flavorful. The sour cream makes all the difference, offering a dense but moist crumb that stays soft for days. You won’t need any fancy equipment—just a couple of bowls and your favorite mixing spoon.

The blueberries are evenly distributed and never sink, while the option to top the loaf with a lemon glaze gives it an extra pop of flavor. Whether enjoyed fresh or frozen for later, this recipe offers consistent results every time.

Ingredients You’ll Need

Here’s a closer look at what makes this loaf special:

2 cups all-purpose flour, plus 2 tablespoons for coating berries
1 ½ teaspoons baking powder
½ teaspoon kosher salt
2 large eggs
1 ¼ cups white sugar
2 tablespoons melted butter, slightly cooled
2 tablespoons neutral oil (like vegetable or canola)
1 cup full-fat sour cream
2 cups fresh blueberries

Optional glaze:
1 cup sifted powdered sugar
2 teaspoons lemon zest
3 tablespoons lemon juice

All-purpose flour creates the loaf’s structure, while the extra bit helps prevent the berries from sinking.
Baking powder ensures the loaf rises with a light, fluffy center.
Kosher salt brings balance to the sweetness.
Eggs give the bread its structure and help hold it together.
Sugar adds just the right amount of sweetness and promotes browning.
Melted butter adds flavor and richness.
Oil enhances the moist texture.
Sour cream gives the bread its signature tenderness and a slight tang.
Fresh blueberries offer sweet-tart bursts in every bite.

How to Make Sour Cream Blueberry Bread
This recipe is all about simplicity. Start by mixing your dry and wet ingredients separately, then combine them gently. The flour-coated berries go in last to help them stay suspended in the batter. Once baked and cooled, you can finish with a lemony glaze or serve the loaf as is.

The result is a golden, bakery-worthy bread with minimal cleanup and maximum flavor.

Step-by-Step Instructions

1. Preheat and Prepare
   Preheat your oven to 350°F. Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
2. Coat the Blueberries
   Toss the blueberries with 2 tablespoons of flour. This prevents them from sinking to the bottom of the loaf.
3. Mix Dry Ingredients
   In a large bowl, combine the 2 cups of flour, baking powder, and salt. Stir to blend.
4. Mix Wet Ingredients
   In a separate bowl, whisk together the eggs, sugar, melted butter, oil, and sour cream until smooth.
5. Combine the Two Mixtures
   Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid over-mixing to keep the loaf light.
6. Add the Blueberries
   Fold in the floured blueberries carefully using a spatula.
7. Fill the Pan and Bake
   Pour the batter into your prepared pan and smooth the top. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Bread
   Let the loaf sit in the pan for 15 minutes. Then, transfer it to a cooling rack until fully cooled.
9. Optional Glaze
   Mix powdered sugar, lemon zest, and lemon juice in a bowl. Drizzle the glaze over the cooled loaf and allow it to set before slicing.

Helpful Tips
Use room temperature ingredients to help the batter mix more evenly.
Don’t skip the step of tossing the berries in flour—it helps keep them evenly spaced in the loaf.
Be careful not to overmix once the wet and dry ingredients are combined. A light touch gives the best texture.
Wait for the loaf to cool completely before slicing or glazing to avoid a messy finish.
If you’re short on time, you can skip the glaze. The bread is still delicious without it.

Details

Flavor: Mildly sweet with tart blueberry bursts and optional lemon glaze
Texture: Moist and soft with a tender crumb
Occasion: Great for breakfast, brunch, snacks, or gifting
Prep Time: 5 minutes
Bake Time: 60 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 35 minutes

Notes (Optional Variations or Substitutions)
If sour cream isn’t available, Greek yogurt is a good substitute. Use full-fat for the best results.
Frozen blueberries can be used in place of fresh ones. Just don’t thaw them beforehand.
A teaspoon of vanilla or a dash of cinnamon can be added for an extra layer of flavor.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	444 kcal
Carbohydrates	78 g
Protein	6 g
Fat	13 g
Saturated Fat	6 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	3 g
Trans Fat	0.1 g
Cholesterol	65 mg
Sodium	195 mg
Potassium	197 mg
Fiber	2 g
Sugar	51 g
Vitamin A	347 IU
Vitamin C	7 mg
Calcium	77 mg
Iron	2 mg

Frequently Asked Questions (FAQ)

Does sour cream make blueberry bread more moist?
Yes, the fat and acidity in sour cream keep the loaf moist and tender while also enhancing the flavor.

Can sour cream replace yogurt in blueberry bread?
It can, and many bakers actually prefer it for its richer texture and tangier flavor. Greek yogurt is a close alternative.

How do you keep blueberries from sinking in bread batter?
Lightly tossing the berries with flour before adding them to the batter helps suspend them throughout the loaf.

Can sour cream blueberry bread be frozen?
Yes. Once the loaf has cooled, wrap it tightly and freeze for up to three months. You can also slice and freeze individual portions for easier thawing.

Storage Instructions
Store the loaf in an airtight container at room temperature for up to two days. For longer storage, freeze slices with parchment paper between them. Reheat in short bursts in the microwave to bring back that fresh-baked softness.

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Conclusion
This sour cream blueberry bread is the kind of recipe that makes you feel like a baking pro, even with the simplest steps. It’s soft, sweet, and bursting with fruit. Whether you’re enjoying it fresh from the oven or weeks later from the freezer, every slice brings comfort and flavor. It’s easy enough for a casual morning and tasty enough for special occasions. Try it once, and you’ll be hooked.

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