blueberry bread recipe sour cream

Plus, the sour cream adds more richness. I found large lemons, so I only needed 1. Thank you! /* Add your own MailChimp form style overrides in your site stylesheet or in this style block.
Preheat oven to 350 degrees F. Grease an 8 1/2 by 4 1/2-inch or 9 by 5-inch loaf pan then dust with flour, shake out excess and set aside. This post may contain affiliate links. I always stock up while I can when the prices are low and freeze for future months when they’ll be a little pricier. */
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But regardless it’s a great recipe and works fantastic. Add 1/3 of the flour mixture and mix just until combined then mix in 1/2 the sour cream and lemon juice and mix just until combined. I stay busy raising four boys age 14 to 6. The toothpick test will tell all. The star of the show is always this sour cream blueberry muffins recipe that my sister gave me a few years back. I tried this recipe for the first time and it was delicious. The weather is perfect right now, and my attitude is always more positive and optimistic around this time of year. Learn how your comment data is processed. Bake for 15 minutes. Get recipes right to your inbox – Subscribe! In a medium mixing bowl whisk together flour, baking powder and salt. Then in a bowl, toss the blueberries with the two tablespoons of flour. If you do the loaf won’t rise as high. When you are ready to use them, put the frozen batter cups in a muffin tin and let thaw in the fridge overnight, then bake! I recently made a similar recipe and they were so delicious I'm making two batches next week. Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries. Preheat oven to 400 degrees. You get an amazingly moist loaf of bread that's brimming with bright, fresh lemon flavor and studded with sweet blueberries in every bite. Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into center comes out with a moist crumb or two, about 50 - 60 minutes. Love to know my recipes have worked out well for you! I do this with a lot of baked goods, maybe it’s my drier climate but I do believe it helps seal in the moisture. Super easy and saves time on those busy mornings when you still want something other than a bowl of cereal to eat. Talk about delicious! Combine 1-1/2 cups flour, baking powder and salt in large bowl. Really? Now I have a craving so I'll need to make these. Don’t over-mix when blending in the flour, sour cream, and blueberries. Blueberry Zucchini Bread. Thank you for sharing. This looks amazing. In a large bowl, with an electric mixer on medium-high speed, cream the butter and sugar until light and fluffy. Add in flour, baking soda, and salt by hand mixing them in, stirring well. It will definitely go into the favorites in the recipe book. I tested this lemon blueberry loaf with Greek yogurt, and believe it or not the loaf didn’t rise as high. A tip ffor juicing lemon or limes is rolling it on the counter, OR microwave it for 10 seconds.o be sure you have enough for juice, I would use 2. Really whip the butter, sugar and zest mixture. Q: Can you use frozen blueberries for this recipe?A: Be careful using frozen because it can cause the recipe to have too much liquid. Store in an airtight container. This lemon blueberry loaf is topped with the most incredible sweet-tart lemon glaze icing. I can't wait to make these for my kids! I have started using the recipe as a base for all other muffin recipes and just adding different fruits such as blackberries, raspberries, hazelnuts, or chocolate chips to change it up. No need to split your muffin in half and spread butter on it because it’s already perfectly accompanied by creamy deliciousness. I used a wooden skewer to test after 60 minutes and found that it came out clean after 70 minutes. Right now, all kinds of fruits and berries are going on sale! Fill muffin cups ⅔ of the way with batter. Mix in mashed bananas, sour cream, vanilla, and cinnamon with mixer on low speed. * Percent Daily Values are based on a 2000 calorie diet. Cool on rack about 30 minutes then finish cooling in an airtight container. Add 1/3 of the flour mixture and mix just until combined, then blend in 1/2 of the sour cream and lemon juice. As mentioned in the recipe I like to let the loaf finish cooling in an airtight container. Here are a few of my must have blueberry recipes to get you started this summer: And now we’ve got this melt-in-your-mouth Lemon Blueberry Bread to add to the top of that to do list! Let glaze set then cut into slices. No, stick with sour cream. Wouldn’t change a thing. If you want to make the blueberry sour cream muffins ahead of time (like weeks ahead of time), just freeze the batter in the paper liners and put them in a bag once solid. *I recommend using fresh blueberries. Check out this delicious Blueberry Zucchini Bread recipe instead!

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