Wednesdays Unplugged – Blueberry Muffin Bread

“To see takes time, like to have a friend takes time.”

– Georgia O’Keefe

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!

My good friends Beata, Nancy and I all have August birthdays… and we have been getting together for a birthday lunch in St. Paul for at least twenty years. This year we met at La Grolla on Selby. Delicious food with great friends… it doesn’t get much better than that!


This recipe from is a great way to get a blueberry fix.


  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/3 cup milk, at room temperature
  • 1 1/2 cups fresh blueberries
  • OPTIONAL TOPPING: 2 tablespoons blueberry jam and/or crumb topping

Adjust oven rack to lower third position and preheat over to 350 degrees F. Grease a 9 x 5 inch loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, baking soda, baking powder, and salt together in a large bowl.

Using a handheld or stand mixer, beat the butter and sugars together on high speed until smooth and creamy, about 2 minutes.

On medium speed, add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla extract on medium speed until combined.

With the mixer running on low speed, add the dry ingredients and milk and beat until no flour pockets remain. Fold in blueberries.

Spoon the batter into the prepared baking pan.

If desired, swirl 2 tablespoons blueberry jam into the top of the loaf before backing. Combine 1/4 cup flour, 2 tablespoons brown sugar and 1/4 teaspoon ground cinnamon, then mix in 2 tablespoons butter with a fork until crumbles form. Sprinkle over the top of the loaf.

Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown.

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

Related Posts

Weekly real estate market update 4/12/24… new listings up, new houses are getting smaller

🖨 Print Article New listings hit their highest point in eight months, heading in the right direction. Showing activity bounced up again following the dip caused by the snow storm…...

Defining Mid-Century Modern Style

🖨 Print Article I am a long-time lover of the mid-century modern style, and curate a list of mid-century/modern homes listed for sale in the MLS each week as part...

Subscribe to Our Newsletter for Market Updates & Mid-Century Modern Listings

Our weekly HomesMSP Update includes current local market information and a curated list of mid-century modern properties for sale, plus posts from an inspector, a lender, a stager, info about neighborhoods, life in the Twin Cities… even recipes!


Blog Categories


Sharon and John Hensrud

About Us

The HomesMSP Team is committed to meeting you where you are and listening… really listening to understand you so we can use our extensive knowledge of the market and local neighborhoods to give you personalized service.