The Ultimate Moist Blueberry Loaf (Easy Quick Bread Recipe!)
Your Simple Ingredient List for a Perfect Loaf. Classic pantry staples + full‑fat sour cream for an ultra‑moist crumb, studded with juicy blueberries and finished with a snowy dusting of powdered sugar.
Equipment
- 9×5-inch loaf pan
- Parchment Paper (for sling)
- Hand or stand mixer
- Mixing Bowls
- Whisk
- Rubber Spatula
- Measuring Cups & Spoons
- Wire rack
- Aluminum Foil (optional for tenting)
Ingredients
The Dry Ingredients
- 1 1/2 cups all-purpose flour primary structure for a soft, tender loaf
- 1 tsp baking powder for lift
- 1/2 tsp baking soda balances acidity from sour cream
- 1/4 tsp salt balances sweetness & boosts flavor
The Wet Ingredients
- 1/2 cup unsalted butter, softened for richness and tender texture
- 1 cup granulated sugar for sweetness and aeration when creamed
- 2 large eggs, room temperature adds structure and richness
- 1 tsp vanilla extract warm aromatic background
- 1/2 cup full‑fat sour cream key to an ultra‑moist crumb
The Star of the Show
- 1 1/2 cups fresh blueberries juicy, sweet-tart bursts
- 1 Tbsp all-purpose flour for tossing berries to prevent sinking
Optional Garnish
- powdered sugar for dusting the cooled loaf
Instructions
- Preheat & prep pan: Heat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Line with a parchment sling for easy removal.
- Mix dry: In a bowl, whisk flour, baking powder, baking soda, and salt until evenly combined; set aside.
- Cream butter & sugar: In a large bowl, beat butter and sugar on medium-high 2–3 minutes until pale and fluffy.
- Add remaining wet: Beat in eggs one at a time, then vanilla. Reduce speed and mix in sour cream until smooth.
- Combine gently: On low speed, add dry mixture just until flour streaks disappear. Do not overmix.
- Coat berries & fold: Toss blueberries with 1 Tbsp flour. Gently fold into batter with a spatula to distribute evenly.
- Bake: Spread batter in pan. Bake 55–65 minutes until a toothpick in the center comes out clean or with a few moist crumbs. Tent with foil during last 15 minutes if browning too quickly.
- Cool & finish: Cool 10–15 minutes in pan, then lift out to a rack to cool completely. Dust with powdered sugar before slicing.
Notes
Moistness method: A lower-and-slower bake helps dense quick breads cook through without drying the crust. For extra blueberry pockets, scatter 2–3 Tbsp berries over the top before baking.