Ingredients
Scale
- ¾ cup granulated sugar
- ¼ cup unsalted butter, room temperature
- ½ cup sour cream, room temperature
- 1 large egg, room temperature
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk, room temperature
- 2 cups fresh blueberries, divided
- ⅔ cup all-purpose flour
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, cold, cubed
- 1 cup confectioners’ sugar
- 2 to 3 tablespoons whole milk
Instructions
- Preheat the oven to 350°F.
- Spray a 9×5-inch loaf pan with nonstick spray and line it with parchment paper.
- In a stand mixer bowl, beat together the sugar and butter until creamy.
- Mix in the sour cream and egg until smooth and fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Fold in 1 ½ cups of blueberries, reserving the remaining ½ cup for topping.
- Pour the batter into the prepared loaf pan and sprinkle the reserved blueberries evenly over the top.
Notes
Ensure ingredients like sour cream and butter are at room temperature for better mixing.
For a sweeter topping, you can sprinkle additional sugar on top before baking.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.