Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla and mix well.
Step 4: Mix in the sour cream until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 5: Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Step 6: Pour the batter into the prepared loaf pan and smooth the top.
Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with foil.
Step 8: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage Information
Store the blueberry bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It can also be frozen—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.