snow capped blueberry sour cream bread

Name: Snow Capped Blueberry Sour Cream Bread
Cook time: 55 min
Yield: 10
Ingredients: 2 1/3 cup(s) all purpose flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 3/4 cup(s) holly granulated sugar; 1/3 cup(s) sour cream; 1/4 cup - vegetable oil; 1 1/2 teaspoon(s) cinnamon; 2 teaspoon(s) vanilla; 3 - egg; 1/2 cup(s) chopped nuts; 1 cup(s) frozen blueberries; ## GLAZE; 1/2 cup(s) holly powdered sugar; 2 teaspoon(s) sour cream; 1/8 teaspoon(s) vanilla; 1/2 t0 1 teaspoon(s) water

(1 RATING)

60 Pinches

Jo Ann Duren

Beaumont, TX

Updated on Oct 6, 2012

I found this recipe on a bag of Holly Sugar. This recipe is delicious.

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prep time

cook time 55 Min

method ---

yield 10 to 12

Ingredients

2 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup holly granulated sugar
1/3 cup sour cream
1/4 cup - vegetable oil
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
3 - egg
1/2 cup chopped nuts
1 cup frozen blueberries
GLAZE
1/2 cup holly powdered sugar
2 teaspoons sour cream
1/8 teaspoon vanilla
1/2 t0 1 teaspoons water

How To Make snow capped blueberry sour cream bread

Step 1

Preheat oven to 350 degrees.

Step 2

Grease and flour sides of 9x5x3 loaf pan, place waxed paper liner in bottom of pan.
Step 3

Beat flour, baking powder, baking soda, Holly granulated sugar, sour cream, oil, cinnamon, vanilla and eggs for 50 strokes.
Step 4

Stir in nuts and berries.
Step 5

Pour into pan. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean.
Step 6

Cool 5 minutes.
Step 7

Remove from pan. Cool completely on wire rack.
Step 8

To glaze, mix powdered sugar, sour cream, and vanilla. Stir in water until smooth and of desired consistency.
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