Ingredients

Scale

¾ cup (150 g) granulated sugar
¼ cup (½ stick / 57 g) unsalted butter, room temperature
½ cup (115 g) sour cream, room temperature
1 large egg, room temperature
1 ½ cups (188 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup whole milk, room temperature
2 cups (296 g) fresh blueberries, divided
⅔ cup (83 g) all-purpose flour
¼ cup (50 g) light brown sugar
½ teaspoon cinnamon
¼ teaspoon kosher salt
¼ cup (½ stick / 57 g) unsalted butter, cold, cubed
1 cup (125 g) confectioners’ sugar
2 to 3 tablespoons whole milk

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Instructions

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line it with parchment paper.
In a mixer, beat together the sugar and room temperature butter until creamy.
Mix in the sour cream and egg until the mixture is smooth and fully combined.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the dry ingredients to the wet mixture, alternating with the whole milk, mixing until just combined.
Gently fold in 1 ½ cups of the fresh blueberries, keeping the remaining ½ cup for topping.
Pour the batter into the prepared loaf pan, then sprinkle the reserved blueberries evenly over the top.

Notes

Make sure the butter and sour cream are at room temperature for better mixing.
Feel free to substitute with frozen blueberries if fresh ones are not available. Just adjust the baking time accordingly.
For a sweeter topping, sprinkle additional light brown sugar on top before baking.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.