Blueberry and Sour Cream Loaf
 
 
Ingredients
  • 50 ml vegetable oil
  • 2 eggs
  • 200 ml sour cream
  • 2 tsp vanilla extract
  • 200 gms flour, sifted
  • pinch salt
  • 170 gram sugar
  • 125 gms blueberries (reserve some for the topping)
  • 1 tsp baking powder
  • 1 tsp lemon zest
For the crumble topping
  • 15 gm unsalted butter, cold and cubed
  • 40 grams plain flour
  • 15 gram sugar
Instructions
  1. Preheat oven 180 C / 350 F.
  2. Grease and line a 9 by 5 inch baking tin with parchment paper. I used a silicon loaf pan so skipped this step.
  3. Make the crumble topping: Rub butter with the flour to clump together. Add in the sugar and set aside.
  4. In a bowl, beat the eggs, sour cream, oil and vanilla.
  5. In another bowl, mix flour, sugar, baking powder, salt and lemon zest.
  6. Add wet ingredients to dry mixture and stir till just combined. Its ok to have a few lumps. Do not over mix.
  7. Fold in the most of the blueberries and transfer mixture to prepared tin.
  8. Top with the crumble topping and remaining blueberries.
  9. Bake for 50min to an hour, till tester comes out clean.
  10. Cool in tin for 10 minutes and then remove from tin. This tastes even better the next day.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/08/02/blueberry-and-sour-cream-loaf/