Makes 1 Loaf
1 Cup Creme Fraiche or Sour Cream
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Lemon Zest
2 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
1 Cup Granulated Sugar
8 Tablespoons Unsalted Butter (1 Stick), Room Temperature
2 Large Eggs, Room Temperature
2 Cups Fresh Blueberries, Picked Over and Rinsed
Preheat oven to 350° with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with non-stick baking spray.
In small bowl combine the creme fraiche (or sour cream), lemon juice and lemon zest.
In a large bowl whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, into the butter and sugar mixture. Be sure each egg is incorporated into the mixture before adding the next. Scrape down the sides of the bowl as needed.
Turn the mixer to low, add the flour mixture into the butter mixer in thirds, alternating with the creme fraiche mixture. Begin and end with the flour mixture. Scrape down the sides and bottom of the mixing bowl when necessary. Gently fold in 1½ cups of the fresh blueberries. Reserve the other half cup of blueberries.
Spoon the batter into the prepared loaf pan and bake the bread for 15 minutes. After 15 minutes evenly distribute the rest of the blueberries over the top. Continue baking for one hour or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin knife to loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.
