Blueberry Muffin Bread

Name: Blueberry Muffin Bread
Total time: 90 min
Ingredients: 2 cups Flour; 1 tsp Baking soda; 1 tsp Baking powder; ½ tsp Salt; ½ cups Butter, softened; ⅔ cups Sugar; ¼ cups Brown sugar; 2 Egg; ½ cups Sour cream; 1 Vanilla; ⅓ cups Milk; 1 Blueberry; 2 tbsp Blueberry jam

By Sally's Baking Recipes · 90 min

Ingredients

Flour2 cups
Baking soda1 tsp
Baking powder1 tsp
Salt½ tsp
Butter · softened½ cups
Sugar⅔ cups
Brown sugar¼ cups
Egg2
Sour cream½ cups
Vanilla1
Milk⅓ cups
Blueberry1
Blueberry jam2 tbsp

Instructions

Set an oven rack to the lower third and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat it with nonstick spray.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.
Beat the butter, granulated sugar and brown sugar on high speed until smooth and creamy, about 2 minutes.
On medium speed, add the eggs one at a time, beating well after each. Beat in the sour cream and vanilla until combined.
On low speed, add the dry ingredients and the milk, and beat until no flour pockets remain. Fold in the blueberries.
Spoon the batter into the prepared pan, then add the blueberry jam and/or crumb topping if using.
Bake for 60–65 minutes, loosely covering with foil at the 30-minute mark. The bread is done when a toothpick inserted in the centre comes out clean.
Cool completely in the pan on a wire rack.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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Egg Milk Brown sugar Sour cream Blueberry Jam

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