1/2cupfull-fat sour creamOR full-fat plain or lemon Greek yogurt
1/4cupwhole milk
2tbsplemon juicefresh
Instructions
Preheat oven to 350 degrees. Lightly spray (or butter and flour) an 8×4-inch loaf pan, set aside.
Rinse blueberries and gently pat nearly dry. Toss in flour and set aside.
In the bowl of a stand mixer, beat together the butter, sugar, lemon zest, and vanilla extract (and lemon extract/oil if desired) until light and fluffy, about 2-3 minutes. Add the eggs one at a time and mix until incorporated.
In a medium size mixing bowl whisk together the flour, baking powder, baking soda and salt.
In a small mixing bowl combine the sour cream, milk and lemon juice, mix together until smooth.
With mixing speed on low, alternate adding the dry ingredients and the wet ingredients in three separate additions. Mix until a smooth batter forms. Fold in blueberries by hand using a rubber spatula.
Pour batter into the prepared loaf pan and spread into an even layer. Place into the oven to bake for 45 minutes to 1 hour 10 minutes. You may need to tenting the loaf with foil half way through the baking process to prevent over-browning. The loaf may look slightly moist in the center, especially in the crack, but as long as it’s mostly set (not runny) remove it and allow it to cool in the pan for 30 minutes before removing from the pan and transferring to a wire rack to cool completely.
Notes
-You can sprinkle raw or turbinado sugar on top of the batter for a crusty loaf, or you can add a glaze on top if desired.