Step 1

Preheat oven to 350°F (175°C). Line a 9x5“ (23x13cm) loaf pan with parchment paper with an overhang on two opposite sides to easily lift the bread out of the pan after baking. Set aside.

Step 2

In a small bowl sift together flour, baking powder, and salt. Set aside.

Step 3

In a large bowl using a stand or handheld mixer fitted with a whisk or paddle attachment beat butter until soft and creamy, about 2 minutes.

Step 4

Add the sugar and mix until light and creamy for about 2 minutes.

Step 5

Add eggs and vanilla* and mix until well combined.

Step 6

Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.

Step 7

Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Let cool in the pan for 10 minutes then transfer with the paper to a wire rack and let cool to room temperature. Store leftovers in an airtight container at room temperature up to 3 days.