Description
A delightful sweet treat combining the tartness of rhubarb with the sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup chopped rhubarb (fresh or frozen)
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Optional: 1/2 cup powdered sugar + 1–2 teaspoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla, sour cream, lemon zest, and lemon juice.
- Gradually mix the dry ingredients into the wet ingredients just until combined.
- Gently fold in chopped rhubarb and blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) Whisk powdered sugar and lemon juice to make a glaze and drizzle over cooled bread.
Notes
- Make sure to use fresh or thawed rhubarb if using frozen.
- Adjust the amount of sugar based on your preference for sweetness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg