Thanks to Sally’s Baking Addiction for this keeper!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream or whole-fat yogurt, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract (optional)
- 1/3 cup milk, at room temperature
- 1 and 1/2 cups fresh blueberries
Directions
- 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.
- 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. See note if adding streusel or blueberry jam swirl. 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.
- To freeze: Cool completely, wrap in plastic wrap or aluminium foil, place in zip bag. Freeze for 3-4 months.
