Blueberry Muffin Bread

Makes one 9×5 loaf

1 hr 25 min

A tender, moist quick bread studded with fresh blueberries, made by creaming butter and sugar, then folding in berries just before baking.

prepAdjust oven rack to lower third position
prepPreheat oven to 350°F / 177°C
prepGrease a 9×5-inch loaf pan or coat with nonstick spray
2 cups / 250 g all-purpose flour (spooned & leveled)	Whisk dry ingredients			Mix in dry ingredients & milk	Fold in blueberries	Spoon into pan, add topping if using	Bake 350°F / 177°C, 60–65 min, cover with foil at 30 min	Cool completely in pan on wire rack
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup / 113 g unsalted butter, softened to room temperature	Cream butter & sugars, 2 min	Beat in eggs one at a time	Beat in sour cream & vanilla
2/3 cup / 135 g granulated sugar
1/4 cup / 50 g packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup / 120 g sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/3 cup / 80 ml milk, at room temperature
1 and 1/2 cups / 210 g fresh blueberries
optional: 2 tablespoons blueberry jam and/or crumb topping

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