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Blueberry Loaf Cake

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A moist and tender Blueberry Loaf Cake enriched with sour cream and bursting with juicy blueberries, perfect for any time of the day.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups fresh blueberries, rinsed and dried

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Incorporate the vanilla extract into the mixture.
  6. Mix in the sour cream until fully incorporated.
  7. Combine the dry ingredients with the wet mixture, stirring until just combined.
  8. Fold in the blueberries gently.
  9. Pour the batter into a greased 9×5 inch loaf pan.
  10. Bake for 55-60 minutes or until a toothpick comes out clean.
  11. Cool the cake in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve warm with a dollop of whipped cream and lemon zest for added flavor. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/blueberry-loaf-cake-indulge-in-creamy-juicy-bliss/

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