Blueberry Muffin Bread
Author: Sarah Recker
- all-purpose flour (2 cups)
- baking soda (1 tsp)
- baking powder (1 tsp)
- salt (0.5 tsp)
- butter, softened (0.5 cup)
- sugar (0.5 cup)
- brown sugar, light or dark (0.25 cup packed)
- large eggs, warmed1 (2)
- sour cream2 (0.5 cup)
- vanilla extract, (1.5 tsp)
- milk, room temperature (1/3 cup)
- blueberries, fresh (1.5 cups)
- optional: blueberry jam or finishing sugar
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes.
On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the sour cream and vanilla extract on medium speed until combined.
With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
Spoon the batter into the prepared baking pan. Either sprinkle liberally with fancy crunchy sugar, or swirl in some blueberry jam dollops on top with a toothpick or butter knife, or both!
Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.