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Blueberry & Sour Cream Loaf
*recipe makes ONE- 9x5 inch loaf
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts or pecans, *optional
1 cup blueberries (thawed, if frozen)
demerara sugar or powdered sugar for sprinkling/topping, *optional
Preheat oven to 350. Grease One 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla and mix well. In a separate bowl, sift together the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, *nuts and blueberries. Spread evenly into the prepared pan.
Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe and Photo by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home