This reci
pe is a Sunday morning family favorite. I hope you’re family loves it as much as mine.
Sour Cream Blueberry Bread
2 med-ripe bananas
3/4 cup sugar
2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 lg. eggs
1/2 cup sour cream
1 tsp. vanilla
1/2 cup butter, melted
1 heaping cup of blueberries, fresh or frozen
Preheat oven to 350 degrees and grease a loaf pan. Mash bananas well with a fork and set aside. Stir together flour, sugar, soda, salt, and cinnamon. In another bowl, whisk together eggs, sour cream, vanilla, butter and bananas. Stir wet and dry ingredients until moist. Carefully fold in blueberries. Pour into prepared pan. Bake 50-60 minutes (until done…test it first with a cake tester or knife). Let cool in pan on a rack for 5-10 minutes. Turn the loaf out onto the rack and cool completely. Wrap it up to keep it fresh. This bread freezes well, too!
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Cooking in the kitchen with my girls (ages 11, 9, 6, and 2) all together is fun but it can get a little confusing if we have a lot of ingredients to measure. One time we got so busy and confused that we left out the sugar! Can you imagine how the Sour Cream Blueberry Bread tasted without sugar? It was definitely less than desirable! To save some confusion I assemble all the ingredients and pre-measure some of them. I leave a few things for them to measure while we are mixing everything together. This way they are still learning the act of measuring and baking but it’s not as confusing and complicated, especially when they are all helping at the same time!
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Like we have to remember the sugar in the recipe, let’s not forget to make sure our attitude is sweet when we teach our daughters. “Anxiety in a man’s heart weighs him down, but a good word makes him glad.” Prov. 12:25 ESV
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{ 16 comments… read them below or add one }
Mmmmmm – I love fresh bread and my family loves blueberries. Our local patch just announced their blueberries are ripe for picking… I prefer raspberries – and might just have to try this recipe with raspberries (or even blackberries) too. =)
Makes me laugh because when I was a girl, we lived in Alaska. My dad heard at work that the blueberries were ripe up on the mountains, and he got directions from a coworker where to find some. So we drove up onto a mountain, and began picking wild blueberries. Meanwhile, my dad was telling me how much bears LOOOOVED blueberries… Anyway – my mom made a fresh blueberry pie – and my mom is a BAKER extraordinaire. She invited some folks from church and served her pie with great pizazz. Only it was SOUR. She didn’t forget the sugar, but the blueberries were NOT quite ripe. In fact, they were sour and crunchy! Her company, however, LOVED the pie, so she was saved, but it’s only one of a very few times she ever made something that didn’t turn out well. And it was because the blueberries weren’t ripe… lol
This looks delicious and easy! I might have to try it.
Carmen, this looks sooo yummy! We eat mostly gluten free here, and though I am not opposed to the break here and there from it, I don’t even have any regular flour in the house
Do you think this could be adapted? Maybe with almond flour? I might try a couple of different things 
1. This recipe looks so delish that I will definitely have to try it. Yummy!
2. I love baking with Madi. But sometimes all the ingredients do get confusing! That is a great tip to have most pre-measured and leave a couple out for her to measure. I am excited to bake with my little darling again.
Thank you for sharing. My daughter loves to make us blueberrie muffins for Sunday morning. I will give her the recipe to try.
Debbie, I bet that was one tart pie! Unlike other types of fruits blueberries don’t continue to ripen once picked.
Ellen, I read something the other day that may help you. Go here and check it out. http://thehappyhousewife.com/sifting-whole-wheat-flour
As far as almond flour, I don’t know, but you could sure give it a try!
Tiffany, have fun with your little darlin’!
We just put this in the oven!
My oldest daughter and a boy I am watching today helped and had a blast! 
Thanks! SO looking forward to trying this!
I just received an entire gallon sized bag of blueberries!!! Thinking I’ll have to bake some bread really quick for breakfast!
This looks so yummy! I will be buying some blueberries soon!
Sounds yummy! We have four children, ages 1-8, so when we all cook together, I’ve taught them that we get out all the ingredients listed for that recipe and as we use each one, we put it away. It’s a good trick for making sure each ingredient has been used! If we see something out on the counter, we know we’ve forgotten something:)
I love sour cream in quick breads – Adds so much moisture. I’ll have to give this recipe a try. Thanks, Carmen!
i made this tonight and it was absolutely fantastic and very moist!!!! we didn’t let it cool enough and burned our mouths on the blueberries
next time we will exercise more self control…
I decided to make this today….it’s baking right now and smells awesome! I tasted the batter and it was great, so I’m sure the bread will be a big hit here.
Thanks for the recipe!
Well bless my heart! I’m so glad you all like it!
Next time make up 4 batches (4 loaf pans will fit in most ovens) and bake at the same time. Test them for done-ness since you’re baking 4 at the same time and they may need to cook a bit longer. When they are completely cooled wrap them well and freeze. When you thaw a loaf make sure to thaw it in the refrigerator…it will not dry out as much compared to thawing it on the counter. (That’s a good tip for frozen shredded cheese, too.)
I just made this, except instead of sour cream I used my homemade yogurt and I added currants and blueberries and I cut the sugar down to 1/2 a cup. It came out so yummy and moist!
Great tip, Ladyscott!! I will have to try the yogurt and cutting down the sugar! Thank you!