Blueberry bread with just four ingredients (no, I’m not counting salt and water). How can this be! It’s the magic of the loaf that is moist tender and deeeish!
No Yeast Bread
Other no yeast bread recipes that I know you’ll love are my Easy Peasy Bread. Yes, it’s made with kefir milk. Magic happens again with this bread!
And, be sure to try the Quick Date Nut Bread. I’ve had hundreds of folks make it, and only one, I think, has not been anything but over the moon with this recipe!
The really cool thing about this recipe is that you have the total option of using blueberries or not.
The bread will be fabulous with or without them.
Now, this bread has no sweetness to it other than the natural burst of blueberries. That’s a good thing. Most of us need to reduce our sugar intake!
Easy Bread Recipe No Yeast
What I love about this bread is that it can be prepared in about 15 minutes.
Yep, a mixing bowl, the ingredients, let it rest a few minutes, then pop in the oven.
Bread with Sour Cream
I love sour cream and using it in this bread recipe takes it over the top texture wise.
The added fats and acid work magic! Now, don’t skimp on the sour cream. Make sure it’s whole milk. No low fat.
Also, I’ve not tried sour cream alternatives, plant based or another milk other than cow’s milk.
You can certainly give it a try, and, please let me know your results.
Sour Cream Rolls
There are options with the dough.
If you want to make rolls, then I suggest you dollop about one-fourth cup of the thick dough on a parchment paper lined cookie sheet for baking. Be sure to leave about two inches between rolls as I believe they’ll spread out as they bake.
You could also try with a cupcake pan and put the dough in cupcake holders. This would allow the bread to bake without spreading out.
Bread Made with Sour Cream
Sour cream adds so much to this bread.
The fat content helps make the bread more moist and rich.
Fat tends to shorten gluten strands and that results in more tender bread.
Be sure to let the bread cool completely before pulling out of the bread pan. Yes, you’ll still get some ‘drop’ in the bread, but it’s still going to be amazingly delicious!
Best Blueberry Bread
How do I love to eat this bread?
First of all, I love to butter a slice then put it under the broiler in the oven (about 10″ from broiler) and let it melt, sizzle, turn the edges of the slice a dark golden brown and even make the blueberries drip a tad bit.
Another way to eat this bread? Make French toast. Now don’t soak it too long. It’s already super moist and leaving it in the egg + milk mixture will make it fall apart. Just quickly coat it then put in a hot buttered skillet for cooking.
Of course, you can always just slice it and eat cold turkey. As I’ve said, it’s not sweet, it’s a healthy flavor in each bite!
Sour Cream Blueberry Loaf
Sour cream adds a really rich taste. And, each bite you take you’ll feel this texture and taste on your palate.
Each slice is soft and moist and there’s a very faint acidic taste that’s pleasant to the palate.
- 16 oz. whole milk sour cream
- 1 1/2 cups self-rising flour, sifted
- 1 heaping TBL baking powder
- 1/2 tsp. salt
- 2 TBL. water
- 1 cup fresh blueberries
- Preheat oven to 350
- Put parchment paper in the baking pan letting the sides overlap. This will allow you to pull the loaf from the pan when done.
- In a large mixing bowl, sift in the flour, baking powder and salt.
- Add the sour cream and mix well. It will be super thick. Add two tablespoons of water and blend. Mixture is still thick.
- Let this dough sit for about 5 to 7 minutes then fold in the blueberries.
- Pour into a parchment paper lined bread pan.
- Bake in a preheated 350 oven about 42 to 46 minutes or until a thin wooden skewer comes clean from the center.
- Remove to a cooling rack. Let the bread cool completely in the pan, then remove from pan.
- Slice and enjoy!