2 cup all-purpose flour (sub almond flour)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened to room temperature (sub ghee or vegan butter)
½ cup granulated sugar (sub coconut sugar)
¼ cup brown sugar (sub brown coconut sugar)
2 large eggs
½ cup sour cream (sub plain coconut yogurt)
1½ tsp pure vanilla extract
½ cup milk (sub almond milk)
1½ cup fresh or frozen blueberries
2 Tbsp blueberry jam (optional)
Preheat the oven to 350º and grease a 9x5" loaf pan or coat with nonstick spray.
Whisk the flour, baking soda, and salt together in a large bowl. Using a handheld or stand mixer fitting with a paddle or whisk attached, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy for about 2 minutes. On a medium speed, add in each egg one at a time, beating well after each addition. Beat in the sour cream (or yogurt) and vanilla extra on medium speed until combined.
With the mixer running on a low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries. Spoon the batter into a prepared baking pan.
Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown.
When the bread is done a toothpick inserted in the center of the loaf will come out clean.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Recipe adapted from Sally’s Baking Addition