2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs, at room temperature
1/2 cup sour cream- we used low fat
1 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup milk- we use 2%
1 1/2 cups fresh or frozen blueberries- we used fresh
preheat the oven to 350°F
Grease a 9×5-inch loaf pan or coat with nonstick spray. You can also make muffins, the cook time would differ- see below
Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
We used a hand mixer , you can use an electric too-
beat the butter, granulated sugar, and brown sugar together, until smooth and creamy.
add the eggs one at a time, beating after each addition.
mix in the sour cream and vanilla and almond extract until combined.
add the dry ingredients and milk into the wet ingredients and mix until no flour remain.
Fold in the blueberries.
Spoon the batter into the prepared baking pan.
Bake for 60-65 minutes, loosely cover the bread with aluminum foil after 30 minutes to prevent the top and sides from getting too brown.
Muffins- check after 12-15 minutes
insert a toothpick or butter knife in the center of the loaf and if it comes out clean, the bread is done.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
It was delicious !