Prep 30 mins
Cook 1 hr
We have a next-door neighbor at our fishing camp who always gives us a quart bag of fresh blueberries every summer. I look forward to this wonderful gift each year so I can make this delicious bread. It has the texture of a cake and is very moist and delicate. I would check it at 60 minutes using the toothpick method - you may need to go a little longer depending on your oven. The berries do sink to the bottom so you may want to shake them in flour before adding to the batter.
- 236.59 ml butter, softened at room temperature (2 Sticks)
- 473.18 ml sugar
- 4.92 ml salt
- 4.92 ml baking powder
- 4.92 ml baking soda
- 1.23 ml cream of tartar
- 4 eggs
- 236.59 ml sour cream
- 141.74 g evaporated milk (small can)
- 2 lemons, juice and zest of
- 473.18 ml blueberries
- 99.22 g box instant vanilla pudding
- 78.07 ml lemon juice (use juice from lemons-you may need to use 3 lemons to obtain 1/3 cup juice)
- 709.77 ml flour
- Preheat oven to 325 degrees.
- Grease two 9x5 loaf pans.
- In mixer cream butter and sugar until light and fluffy.
- Add eggs, sour cream, evaporated milk, lemon zest and lemon juice.
- Mix until well blended.
- In separate bowl mix together flour, salt, baking powder, baking soda, instant pudding and cream of tarter.
- With mixer running on low, slowly add flour mixture until combined.
- Gently fold in blueberries by hand, being careful not to overmix and break up berries.
- Pour batter evenly into prepared pans.
- Bake for 60-70 minutes or until golden brown on top.
So yes, the berries were on the bottom, but that didn't detract in the least from the great taste combo ~ Love the flavor of these berries with lemon! Thanks for sharing a very nice keeper! [Made & reviewed in Bargain Basement tag]
I am not going to give this any stars b/c I used a different pan and I'm not sure if that made it change or not. I made this in a bundt pan. I baked it for over 2 hours. The flavor of this was very nice. The texture, however, was very dense. This is probably due to the bundt pan. I also used about a 1/2 cup more blueberries. I floured them and they still sunk. :( It was tasty but I would recommend using the loaf pans as the recipe states. I used a bundt pan b/c my family doesn't seem to like to eat "loaves" . They will eat the same recipe in a bundt pan much faster. LOL