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Blueberry Bread with Sour Cream

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I got this in my Home Economics class! It’s my and my friend Ann’s first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!


  • 1 ½ cups all-purpose flour
  • ¼ cup white sugar
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 3 eggs
  • ¼ cup heavy whipping cream
  • ¼ cup unsalted butter, melted
  • 3 cups mango – peeled, seeded, and cubed


Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Preparation time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Servings: 10 – Yield: 1 loaf



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