a tasty and entertaining bread that includes frozen blueberries and raspberries.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 ½ cups frozen raspberries
- 1 ½ cups frozen blueberries
- 2 tablespoons sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.
- Combine raspberries, blueberries, and sour cream in a bowl. Combine flour, baking powder, baking soda, and salt in another bowl.
- Cream sugar and butter together in a third, large bowl until smooth. Beat in eggs, one at a time. Mix in berry mixture and vanilla extract. Stir in flour mixture until incorporated. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 250 mg |
| Sugars | 23 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I found the order of this recipe is not in the normal way of making bread. I creamed the butter and sugar first. Then added the eggs and vanilla. I added the dry ingredients next. The batter was so thick I had to double the sour cream and put it directly into the batter instead of with the berries. Since the batter was so thick, I reduced the berries to 1 cup each instead of 1 1/2 cups. I could not stir in the berries since the batter was sooo thick. I had to use my hands and try to incorporate them. I spooned the batter into the pan and smoothed it out as best as I could. Took 1 hr 15 min to bake. Taste is decent but not worth all the trouble.