Blueberry Muffin Bread
By Sally · sallysbakingaddiction.com
1 hr 25 minMakes one 9×5 loaf
A tender, moist quick bread studded with fresh blueberries, baked in a loaf pan until golden.
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| prepPreheat oven to 350°F / 177°C | ||||||||
| prepGrease a 9×5-inch loaf pan or coat with nonstick spray | ||||||||
| 250 g all-purpose flour (spooned & leveled) | Whisk flour, baking soda, baking powder & salt | Mix in dry ingredients & milk until combined | Fold in blueberries | Spoon into pan, add topping if desired | Bake 350°F / 177°C, 60–65 min, cover at 30 min | Cool completely in pan on wire rack | ||
| 1 teaspoon baking soda | ||||||||
| 1 teaspoon baking powder | ||||||||
| 1/2 teaspoon salt | ||||||||
| 113 g unsalted butter, softened to room temperature | Beat butter & sugars until creamy, 2 min | Beat in eggs one at a time | Beat in sour cream & vanilla | |||||
| 135 g granulated sugar | ||||||||
| 50 g packed light or dark brown sugar | ||||||||
| 2 large eggs, at room temperature | ||||||||
| 120 g sour cream, at room temperature | ||||||||
| 1 1/2 teaspoons pure vanilla extract | ||||||||
| 80 ml milk, at room temperature | ||||||||
| 210 g fresh blueberries | ||||||||
| 2 tablespoons blueberry jam and/or crumb topping (optional) | ||||||||
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