Blueberry Sour Cream Loaf Cake was a result of my attempt to bake our favorite blueberry muffin recipe in a loaf pan. I was going for blueberry bread, but the result was more like a Sara Lee pound cake with a lovely crust and big, fat, blueberries. It was sweet, light textured and didn't require any sort of icing or streusel.
I made this cake twice three times. The photo below shows the first attempt, in which I baked it in an 8x4 inch loaf pan. Instead of rising up tall and stately, it rose and spread over the edges and made an awkward crust -- an awkward and very tasty crust.
The second loaf, baked in a 9x5 inch pan, was shorter in stature but more rounded and elegant. Whatever pan size you choose, I think you'll like the flavor and texture of this one.
Update: Here's the Blueberry Sour Cream Loaf. This was baked in an 8 ½ by 4 ½ inch size pan which I think is the perfect size.
More Blueberry Recipes
Recipe
Blueberry Sour Cream Loaf Cake
Ingredients
- 1 stick 114 grams unsalted butter, softened
- 1 ¼ cups granulated sugar 240 grams
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour 270 grams
- ½ cup sour cream
- 1 heaping cup fresh blueberries
Instructions
- Preheat oven at 325 degrees. Grease an 8 ½ by 4 ½ inch metal loaf pan and line with a strip of parchment paper (see note).
- With an electric mixer, beat the butter and sugar until light and fluffy.
- Add the eggs one by one, beating for 30 seconds after each egg.
- Scrape sides of bowl and beat in vanilla, then beat in the baking powder and salt. Scrape sides of bowl again. Add half of the flour and stir with a heavy duty scraper (or large mixing spoon) until blended, then stir in the sour cream. Add remaining flour and stir until blended, then carefully fold in the blueberries.
- Spread the batter in the loaf pan and bake on center rack for about 75 minutes (check at 60). If you are using a smaller loaf pan, put a cookie sheet on the lower rack in case any batter bakes and falls off the side.
- My bread took almost 90 minutes in the smaller, more compact pan and 75 minutes in the wider 9x5 inch pan.
- Bake until a toothpick or skewer inserted into the center of the loaf is clean. The top should be crusty and golden.
- Set the pan on a wire rack and let cool for at least an hour. Carefully remove from pan. Let the bread cool for several hours so it will be easier to slice. It also freezes well. In fact, I thought the structure was better after the loaf had been cooled, frozen and thawed.
Anna says
So glad to hear that, D! Thanks for leaving me a comment. I need to take some new and better pictures of this because it's an old favorite.
Dean says
I am makung this for the second time later tonight. I used frezh blueberries from my back garden and it was 4 terrific breakfasts with my coffee! I ate it as is- nothing added on top at all. Yum!
Anna says
Thanks for testing the double batch! Glad to know it's one that doubles well.
Cathy says
Great recipe!! Taste and texture were even better the next day. I doubled the recipe to make two 13×4 loaves for a crowd. Tripled the amount of blueberries and topped with extra blueberries and sparkling sugar prior baking. Baked time the same for 2 loaves. Crust was soft. not thick and dry like other recipes. The low temperature (lower than 350°F) made the difference.
Anna says
Hi Nancy,
That's so good to hear! Thanks for leaving me a comment :).
Nancy dijiulio says
This is best crunchy topped bread I ever made my mom loved it now I have to bake it regularly for her loved it dooo much thanks for recipe
Anna says
Hi Linda,
I haven't tried that yet, but I'd check them at 25 minutes. My guess is they'll take around 38 to 40 minutes but you'll have to check. Next time I make this I'll test it in mini loaf pans and report back.
Linda Raskin says
I would like to make this recipe in mini tins 6x3 inches... any idea how long it should bake?
Sherri C says
Thank you for this recipe! It is AWESOME! I have made it several times now and everyone I share it with LOVES IT! No matter how many times I make it I have a really hard time getting it in the oven as the batter itself is scrumptious! Lol
Anna says
LinC, the sinking blueberry issue may apply to different cakes. I don't know. It's not usually a problem for me either, but sometimes I toss things in flour "just in case". Depends on the recipe. Also, I'm so glad this little loaf cake is getting some love.
LinC says
I love this loaf cake! The texture is almost like a pound cake, and it has the subtle tang from the sour cream. I agree that the 8 1/2 x 4 1/2 inch pan is the perfect size. My husband liked it so much he said he wouldn't mind me heating up the house to make it again. I was worried about the blueberries sinking to the bottom so I tossed them with a spoonful of flour before adding them. But nobody has mentioned sinking blueberries so that's probably not necessary.
Anna says
That's so great to hear! Thanks, Janina!!!!!
Janina says
I just put this into the oven. I think it's probably the 5th time or so that I've made it, it's that good! The only change I made is to add lemon zest to the batter, because I love the combo of blueberry and lemon. I also make a glaze with some butter, lemon juice and powdered sugar to pour on top while it's still warm. I love to make one and freeze it. I wrap it tightly in saran wrap, then foil. Then any time someone stops by unexpectedly, I always have something to offer with some coffee or tea. I just take it out, slice off a few pieces, pop them in the microwave for a few seconds, and put the rest back into the freezer. It freezes beautifully! Thank you so much for this recipe.
Anna says
Thanks Taylor! Comment appreciated.
Taylor says
This blueberry loaf was delicious!
I did not change a thing. It did need extra time in the oven. I started checking at 60 min, as recommended and then continued in 5 minute increments until a knife inserted came out clean. Definitely saving this recipe. My boyfriend could barely wait for it to cool to eat and then said it was amazing!!!
Anna says
Deb, I'm always glad to help troubleshoot! If you make it again, let me know. I think if you use 100% sour cream and maybe add 5 to 10 minutes to the bake time it will be less soft, but it is a pretty soft textured bread to begin with.
deb pagliante says
hi Anna,
I think this is the only response I have ever gotten back from numerous times I wrote something! Thank you so much. You are a gem!
I used fresh berries and I have to say it was delicious,but I guess I will leave in a little longer next time
It is more like a heavier bread and that’s ok since it is scrumptious . Thanks for the feedback!
Anna says
Hi Deb,
I haven't had the same issue as you, though I will admit I've only used sour cream and haven't subbed yogurt. My guess is that the extra moisture in yours came from the yogurt since yogurt has more water in it than sour cream. Also, it's possible it was the berries. I used fresh berries. Were yours fresh or frozen? If they were frozen they could have released more juice or possibly the chill from the frozen berries just made the batter cold and the outside baked quicker than inside? It is a soft loaf to begin with so even a little extra moisture from wherever may have caused it to be a little *too* soft.
Deb says
Hello Anna,
I made this last night in a 9x5 loaf pan @ 325. I love the taste and it forms a slightly crunchy sweet crust. However I left it in 3 minutes shy of the 75 minute suggested time. My husband thought it was not firm enough. I also left it in pan for about 45 minutes before removing. It was hard to cut but I used a finely serrated knife. It did firm up a bit the next day slightly covered with aluminum foil. I was wondering if you have any suggestions. Perhaps the blueberries added too much moisture. Oh, and I added about a 1/4 cup of plain greek yogurt since I didn’t have the full amount of sour cream, but I always thought you could do that as a substitution. Thanks so much. I really want to make it again since it was delicious!
Joanne Longo says
Hi Courtney 🙂 I made this recipe and substituted gluten free flour for the regular.( I used Bob's red mill 1-1 baking flour) and it is so awesome nobody knows its gluten free! The only tip I have is whether you use regular flour or gluten free is to sift the flour...I think it turns out a little lighter and delicate in texture! Thank you for this recipe I make it weekly for my daughter for breakfast on the go!
Anna says
Hi Courtney,
Thanks so much for posting your review! I'm so happy to hear that you tried multiple recipes and picked this one as the best :). No matter how much one likes a recipe (this is one of my personal favorites, too), it's always great when another baker endorses it.
Courtney says
I'm commenting because I also look to see if others made a recipe! I've been on a quest for the perfect coffee brunch blueberry loaf and this is the 4th one I've tried. I'm now officially done searching. This is it! Even my taste testers asked for the recipe...a sign of a true success! So if you're debating I say it's a must make. You won't regret it 🙂
Anna says
Hi Tammie, thanks so much for the feedback! I like blueberry bread and have made a lot of loaves, but this one is my favorite, too. Thanks again for the comment.
Tammie Seibert says
Made this a couple weeks ago along with another type of bread. Both were good but this IS THE BEST!!! (I did add 1 tsp of cinnamon to the batter.) Am going to make another but thinking about a crumb topping for it. This is definitely a keeper recipe!
Anna says
Hi Barb,
Thanks so much for making it and taking the time to comment. I've made it several times for family and friends, but it's great to get a review from a second baker. Again, thank you. I'm going to try your multi-berry version.
Barb says
Made this last night for my parents
I added blueberries, blackberries and raspberries.
Fabulously simple to make, fabulously delicious
Thanks for sharing.
Sue says
I wish I had some blueberries! That looks so good!!!!!