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Ingredients
Scale
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 ½ cups (188 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk, room temperature
- 2 cups (296 g) fresh blueberries, divided
- ⅔ cup (83 g) all-purpose flour
- ¼ cup (50 g) light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, cold, cubed
- 1 cup (125 g) confectioners’ sugar
- 2 to 3 tablespoons whole milk
Instructions
- Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying with nonstick spray and lining with parchment paper.
- Beat together granulated sugar and room temperature butter in a stand mixer or using a handheld mixer until creamy.
- Add in sour cream and the large egg, mixing until smooth and well combined.
- In a separate bowl, whisk the all-purpose flour, baking powder, and kosher salt together.
- Gradually mix the dry ingredients into the wet mixture, alternating with room temperature whole milk, until just combined.
- Gently fold in 1 ½ cups of fresh blueberries, setting aside the remaining ½ cup for topping later.
- Pour the batter into the prepared loaf pan, sprinkling the reserved blueberries evenly on top.
Notes
For an extra crispy crust, sprinkle a bit of sugar on top before baking.
Ensure all dairy ingredients are at room temperature for a better blend.
Wrap leftovers in plastic wrap to keep fresh.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg