Jumbo Blueberry Loaf
Moist jumbo blueberry loaf cake with a tender crumb and bursts of berries
PRINT PINServings 10
INGREDIENTS
Dry
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt.
Wet
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs
- 3/4 cup milk
- 1/4 cup sour cream or plain Greek yogurt
- 2 tsp vanilla extract
- lemon zest to taste optional.
Add ins and topping
- 2 cups blueberries fresh or frozen
- 1 tbsp all purpose flour for tossing blueberries
- 1 tbsp coarse sugar optional.
INSTRUCTIONS
Prep
- Heat oven to 350 F
- grease and line a 9x5 inch loaf pan with parchment leaving overhang
- if using frozen blueberries keep frozen until needed.
Mix and bake
- Whisk flour baking powder and salt in a bowl
- whisk sugar butter eggs milk sour cream and vanilla in a second bowl until smooth
- fold dry into wet just until no dry flour remains
- toss blueberries with 1 tbsp flour then gently fold into batter
- scrape batter into pan and level the top
- sprinkle coarse sugar if using
- bake until deep golden and a toothpick comes out clean or with a few moist crumbs and internal temperature is about 200 F
- about 60 to 75 minutes
- tent loosely with foil if browning early.
Cool and serve
- Cool in pan 15 minutes then lift out and cool completely on a rack before slicing for clean slices.
Notes
1. Use fresh or frozen blueberries and do not thaw frozen berries 2. do not overmix after adding flour to prevent a tough loaf 3. toss berries with flour to reduce sinking and bleeding 4. swap sour cream for Greek yogurt 5. add lemon zest or a pinch of cinnamon for flavor 6. store wrapped at room temperature 2 days or refrigerate up to 5 days or freeze slices up to 2 months
Nutrition
Calories: 290kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g