The Feathered Nest

The softer side of MaisonBisson

Sour Cream Berry Bread July 29, 2007

Berries flavor this classic sour cream cake bread.

My wonderful neighbor, Wendy, went berry picking and dropped me off a large container with luscious, fresh blueberries and raspberries. I decided to try a bit of an experiment and use the batter for one my favorite cakes with the berries. The result was this heavenly sour cream berry bread.

Preheat oven to 350 degrees.
Grease and flour an 8-cup loaf pan.
Melt 5 tablespoons of salted butter, pour into a large bowl, let cool.

Add and stir together until smooth:

  • 2/3 cup of sugar
  • 1 teaspoon vanilla
  • 1 cup of sour cream
  • 1 large eggs

Add in pinches to break up any lumps and whisk in:

  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder

Stir until just combined:

  • 1 1/2 cups of all-purpose flour

Fold in:

  • 1 cup of berries (I used a 50-50 mix of blueberries and raspberries.

Pour into the bread pan and bake for one hour to one hour and 15 min.

The bread is delicious warm, cool, or toasted and buttered.