This bread is a little less dense than a regular quick bread.  I use some buttermilk and sour cream to ensure it is extra moist.  You can use fresh blueberries, but I love to use the frozen wild blueberries for this bread as they release less moisture during the cooking process than the regular blueberries.  I had an extra bit of cinnamon to give it some great flavor.

Yield: 1  9x 5 loaf

for bread:

  • 2 cups all purpose flour (I love Bob’s Red Mill Pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups frozen wild blueberries

for glaze:

  • 1 cup confectioner’s sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk
  • zest of half a lemon



Preheat oven to 350°F.  Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.  In a large bowl, whisk the flour, baking soda, baking powder, salt  and cinnamon together. In a standing mixer fitted with paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy.  Add the eggs one at a time, beating well after each addition. Next add sour cream and vanilla until well combined. With the mixer running on low, add the dry ingredients and buttermilk  and beat until well incorporated. Fold in the blueberries.Transfer the batter into the prepared baking pan.  Bake for about 50-60 minutes until a toothpick inserted in the center of the loaf is clean. Remove from the oven and allow the bread to cool for about 10 minutes and then invert the loaf on a wire rack to cool completely.  Combine all ingredients for glaze in a small bowl and whisk until smooth with no lumps.  Once completely cool, drizzle glaze on top of bread allowing it to go down the sides.  Slice and enjoy!