Whisk together the flour, baking powder and salt. I made this recipe with excellent results. 3) In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon, and nuts. Your email address will not be published. It is also made with sour cream which keeps it very moist and pairs well with the tangy lemon flavor. Lovely. Required fields are marked *. Glad I didn’t start with 4 TBSP!! Read More…. I would go for around 20-30 minutes. Pour the batter into the loaf pan and sprinkle the remaining blueberries over the top. But if there was baking soda in the recipe, then yes, the lemon juice would interact with that! Good job and good instructions for an uncertain baker. WOW Loina! Notify me via e-mail if anyone answers my comment. Then wrap in tightly in plastic (either slices or the whole loaf), and place in a freezer container or freezer bag. Preheat the oven to 350F degrees. Turned out perfect! Your email address will not be published. I wanted to love this recipe, it smelled amazing! Pour the wet ingredients into the dry ingredients and use a spoon or spatula to combine. If the mixture gets too thin, you can add a bit more powdered sugar. Celebrate Indian Summer! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This is fabulous! Pour the batter into the prepared pan and bake for 60-70 minutes. The glaze, too, mmm, perfect with blueberries! Place the powdered sugar and lemon zest in a mixing bowl. I did test this recipe quite a few times when I originally published it, however that was over 6 years ago and I haven’t made it recently. It’s perfect for breakfast or tea time with a drizzle of sweet glaze, or spread with a little butter or jam. SO good. Bake until a toothpick comes out of the center clean. But for this recipe specifically, it is really only flavoring the bread. Now making it again for my birthday this week! This looks YUMMY!!! Fabulous hot from the oven with it’s crunchy crust, or cooled, plane or with cream or ice-cream or spread with butter. Make a well in the dry ingredients and pour in the banana mixture. It’s great without the glaze, though. Cool completely on a cooling rack before removing from the pan and glazing. To be 100% honest, I find that different brands of gluten-free flour perform pretty differently in baking, so it’s hard for me to be 100% confident in the results. Just keep an eye on them! Optional lemon glaze. Add your fresh or frozen blueberries into the batter and gently fold in, being careful not to break them. This batter is very thick so it will suspend the berries throughout without having to toss them in flour before adding them. This Sour Cream Blueberry Bread is a quick bread that can be in the oven in just about 10 minutes! To freeze the bread, cool fully then wrap tightly in plastic. I'm so glad you found my blog! A little lemon zest for more flavor. This is a style of bread called a “quick bread” which is much different than a yeast bread. I have extra blueberries in my fridge right now that need to be eaten so this recipe is perfect! I baked for 90 minutes, saved it for dessert and found out it was raw inside and baked around the edges. In a large mixing bowl, whisk together all of your dry ingredients until well combined. How do you recommend I adjust the baking time? Prepare a 9x5" loaf pan with parchment paper or lightly oil and set aside. Pinned! Love blueberries? https://www.alsothecrumbsplease.com/easy-blueberry-bread-recipe I’m so sorry to hear that. Pingback: Currently Crushing On. This blueberry bread is so deliciously moist, tender, and when it’s filled with juicy berries – you really can’t go wrong. Thanks. You're awesome for doing it! Thank you so much for sharing this awestruck recipe. Whisk in a little more powdered sugar or lemon juice as necessary. Thanks!! My stepdad and me had great fun assembling process. I actually originally posted this recipe in 2018, but I knew I could improve it to make it even better. I had several people make it this week with good results, but have also had you and other people in the past report that it was too moist. Turns out the loaf didn’t even need it (but who can resist a bit of lemon curd on the side?). Was a little confused about the lemon and zest..do I include that in both the glaze and the wet batter mix? Fold about 1 1/2 cups of the blueberries into the batter. Can I use frozen berries in blueberry bread? It tasted too much like the confectioner sugar. I’m so sorry you had that result! Save my name, email, and website in this browser for the next time I comment. Pour the liquid ingredients into the dry ingredients and stir together until just combined. <3! Next time, I’m going to try lemon sauce. Looks great but either the temp or time is off in the recipe. In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks. Required fields are marked *. It comes out incredibly moist and tender and is drizzled with a tart lemon glaze. Do not use a whisk or you might over-mix the batter. So – here are the changes/important ingredients: Fluffy, buttery, never dry, filled with berries. Hold off on making this, I’m going to retest is tomorrow. You can see how to line the pan easily in this quick video…. Learn how to make Perfect Cookies Every Time! In a large bowl, whisk together the flour, baking powder, sugar, and salt. I used S/R flour as I didn’t have any baking powder. Check on them around 20 minutes and then bake a little longer if needed. So sorry to hear that you didn’t enjoy this recipe. Thank you for this easy to follow recipe and all the wholesome ingredients that we in our cupboard and fridge. Then when you’re ready to enjoy, thaw in the fridge the night before. Butter. I’m looking for recommendations as I’m not great in the kitchen, so I’d like to follow the recipe exactly how it is.