Berries are my favorite fruit and Blueberry picking is always so fun for me each year. On a beautiful warm sunny summer day in July I take my headphones,my music & my sneakers to go picking! It’s an amazingly cathartic experience for me and I look forward to wandering through the bushes picking and eating as many berries as I can. This year was no different and when I came home before I froze all of them I wanted to make something tasty for dessert. This is the result….a sweet,crusty,delicious bread that is as good at the beginning of the day as it is in the end! Enjoy❤️
2 to 3 cups fresh blueberries
2 cups all-purpose flour, divided
1 cup sugar + 1 to 2 tablespoons sugar to put ontop of bread before baking
1 large egg, room temperature
1/2 cup buttermilk + 1/2 cup sour cream
1/2 cup (1 stick) butter, softened
2 tablespoons lemon zest
2 teaspoons baking powder
1 1/2 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 350º F and lightly grease a large loaf baking dish with non-stick spray.
Toss blueberries in 1/4 cup flour until coated, then set aside.
In the large bowl of the mixer, cream together butter, sugar and lemon zest for 3-5 minutes until fluffy and light in color.
Then Beat in egg and once it’s fully incorporated, add vanilla extract.
In a separate bowl, together whisk remaining flour, baking powder, salt and cinnamon.
Alternating between the flour mixture,the sour cream and the buttermilk, add all to the batter, beginning and ending with the dry ingredients.
Fold floured blueberries into the batter carefully and then pour batter into greased baking dish. Top with tablespoons of sugar, place in oven to bake.
Bake for at least 50 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and transfer dish to a wire rack to cool (about 20 minutes) then turn out bread and let it cool the rest of the way on rack or Serve it then warm with creamy vanilla ice cream! You’ll love it❤️