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I am obsessed, let me repeat, obsessed with making breads. Specifially sour cream breads. I’m telling ya, there’s something about it.

Perhaps it’s the unidentifyable yet undeniable tang it lends to the bread, or the ridiculous moisture one can only compare to a tres leche cake. jk, it’s not that moist, but I had a slice the other night and had to throw that in there. WOW tres leche cake is melt in your mouth good!

But this isn’t tres leche and it won’t necessarily melt in your mouth as it will fulfill your buttermilk blueberry taste bud needs. Feeling like coffeecake? Try this. I had some for breakfast and I swear it actually tasted better after sitting on my countertop wrapped in plastic all night.

In addition to my unhealthy (hey it’s low-fat) obsession with sour cream, I’ve also been on quite the buttermilk kick lately. Proly cause I bought some and can never seem to use it up before that expiration date (those are just guidelines right?)

I also can’t, and won’t let go of my summertime lemon affair.

If I can make it big, I can make it small, right?

Just don’t overcook if you decide to make muffins or their mini sister. I may or may not have done this, any while they were still edible, they def didn’t live up to their older sister’s crumble appeal. (fyi, I’m the younger sis.)

I’m also going to bake this again just to validate my findings and make sure it just wasn’t magic (or a culinary fluke) that this bread was so amazingly delicious. I swear I can’t taste any coconut flavor (Meg- the older sis) but if you aren’t that sorta thing, just substitute butter, no big deal.

This bread is outrageously good eaten on it own, but add a sliver of butter for more, or go all out and make some french toast with this sucker, you’ll be smiling into blueberry oblivion for sure!

Happy Thursday! (we’re sooo close to the WEEKEND!)



buttermilk blueberry lemon bread

makes 2-3 mini loafs


1 c. whole wheat pastry flour

1 c. unbleached all-purpose flour

3/4 c. raw sugar plus more for spinkling on top (~ 1 cup total)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt


1 egg

1/4 c. low-fat sour cream

1/4 c. half and half

1/4 c. buttermilk

1 lemon, zested and juiced

3 Tbsp extra virgin coconut oil, liquid form (heated and cooled)

1. Preheat oven to 350 °

2. Line bread pans with a few drops of coconut oil.

3. In one bowl sift the dry ingredients together, in another bowl mix the wet ingredients. (If the coconut oil is solid, heat until liquid and let cool before adding it to the wet mixture.)

4. Add the dry ingredients to the wet in parts, about 1/2 c. at a time, until combined. Be careful not to over-mix.

5. Evenly distribute between the loaf pans, and top with raw sugar.

6. Bake until golden, about 40-45 mins.

7. Check doneness with a sharp utensil.

8. Let cool on an iron rack for about 10 minutes and then remove from pan and let cool completely.