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.
Thx for the recipe – needed one as I just returned from NH with a bag o’ berries myself. If you’re looking for more blueberries (they don’t spray ‘em so I eat ‘em straight from the bushes while picking – mmm!), go to the Small Fruit Farm (you’ll see an Antiques & Berries sign) on Route 25 in Wentworth. They’re opening the fields back up on Thurs. – should be open Thurs-Sun, 9-5 unless they get picked out. Tell proprietors Evie and/or John Michaud that I sent you – I’m their daughter-in-law (I’d mentioned that one of my fav bloggers lives up their way, but I dunno if they understood what I was talking about, so just mention where you work & they’ll be thrilled.)
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