Sour Cream Blueberry Bread Gradually beat in dry ingredients at low speed and continue beating til smooth. Fold in blueberries and pecans. Spoon batter into prepared pan. Bake 1 hour or til golden on top and cake tester in center comes out clean. Let cool completely in pan. Slice and serve toasted with butter for breakfast. Store in refrigerator. (makes 1 loaf) AUTHOR: macklinda |
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