2 cups flour
3/4 cup cranberries*
3/4 cup blueberries*
1/2 cup sugar
1/4 cup sour cream
2 eggs, at room temperature
5 tablespoons butter, at room temperature
1 1/2 teaspoons baking powder
Preheat oven to 350. Grease and flour or use cooking spray with flour one loaf pan. In a large bowl, cream together butter and sugar. Add egg and sour cream, combine thoroughly. Add the flour and baking powder, mix thoroughly. Slowly fold in both berries. Pour into prepared loaf pan. Bake 50-60 minutes or until a toothpick inserted into the center comes out basically clean. Place on a wire rack to cool, removing the bread from the pan after about 10 minutes. After removing the bread, continue to cool about 15 additional minutes.
*If the berries are frozen and not fresh, be sure not to defrost them. The colors will run in the batter if they are defrosted.
I wanted to make something patriotic this year for the fourth of July and what is more American than quick bread? The cranberries and blueberries provide the red and the blue and the simple batter the white. Luckily, it was so hot today, I didn’t even notice the heat from the oven.