sketch of Bob above the Sour Cream Blueberry Bread recipe.


2 c. unsifted all purpose flour
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1 c. (2 sticks) butter, softened
3/4 c. sugar
2 large eggs
1 c. mashed, ripe bananas (about 2 medium sized)
1/2 c. sour cream
1 c. fresh blueberries
1/2 c. coarsely chopped pecans

Preheat oven to 350°. Grease and flour a (9x5 inch) loaf pan. On waxed paper sift together flour, baking soda, salt and cinnamon. In a large bowl with electric mixer cream butter and sugar til light and fluffy. Add eggs, bananas and sour cream and beat til blended. Gradually beat in dry ingredients at low speed and continue beating til smooth. Fold in blueberries and pecans. Spoon batter into prepared pan. Bake 1 hour or til golden on top and cake tester in center comes out clean. Let cool completely in pan. Slice and serve toasted with butter for breakfast. Store in refrigerator.
(makes 1 loaf)

Sour Cream Blueberry Bread recipe is published in our July, 2001 Menu Minder.