Description
A delightful loaf that combines the tartness of rhubarb with the sweetness of blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup diced rhubarb
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating berries & rhubarb)
- Turbinado sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
- Gently toss the diced rhubarb and blueberries in 1 tablespoon of flour to prevent them from sinking in the batter.
- Fold the dry ingredients into the wet mixture just until combined. Then gently fold in the floured rhubarb and blueberries.
- Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle turbinado sugar on top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 15 minutes, then remove it and cool completely on a wire rack.
Notes
Use fresh fruits for the best flavor and avoid overmixing the batter for a light loaf.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry, rhubarb, loaf, baking, dessert