Blueberry and Sour Cream Loaf
- 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
- 15 gm unsalted butter, cold and cubed
- 40 grams plain flour
- 15 gram sugar
- Preheat oven 180 C / 350 F.
- Grease and line a 9 by 5 inch baking tin with parchment paper. I used a silicon loaf pan so skipped this step.
- Make the crumble topping: Rub butter with the flour to clump together. Add in the sugar and set aside.
- In a bowl, beat the eggs, sour cream, oil and vanilla.
- In another bowl, mix flour, sugar, baking powder, salt and lemon zest.
- Add wet ingredients to dry mixture and stir till just combined. Its ok to have a few lumps. Do not over mix.
- Fold in the most of the blueberries and transfer mixture to prepared tin.
- Top with the crumble topping and remaining blueberries.
- Bake for 50min to an hour, till tester comes out clean.
- 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/
3.2.1275