Oven & Pan Prep

Preheat your oven to 350°F (175°C). Thoroughly grease a standard

9x5 inch loaf pan, or line it with parchment paper for effortless

removal.

Combine Wet Ingredients

In a large bowl, mix together the melted butter and white sugar.

Add the eggs, vanilla extract, and lemon juice. Whisk until fully

combined and smooth.

The Flour Separation (Critical Step)

Measure out your 1 3/4 cups of flour. Remove **2 tablespoons** of

that flour and place it into a small bowl with the blueberries. Toss

gently until the berries are completely coated. This layer prevents

them from sinking to the bottom of the pan.

Sift & Incorporate Dry Base

In a separate bowl, whisk together the remaining flour, baking

soda, baking powder, and salt. Pour the dry ingredients into the

wet butter mixture and mix gently until just combined.

Fold the Heavy Elements

Mash your bananas with a fork. Gently fold the mashed bananas,

sour cream, chopped walnuts, and the flour-coated blueberries

into the batter until evenly distributed. Do not over-mix.

Bake to Perfection

Spread the batter evenly into your prepared 9x5 inch loaf pan.

Bake at 350°F for **60 to 70 minutes**. Because of the extra

moisture from the blueberries, it may take 5 to 10 minutes longer

than a standard loaf. Test with a toothpick in the absolute center.

Cool Thoroughly

Remove from the oven and let the bread cool inside the pan for 10

minutes. Then, turn it out onto a wire rack to cool completely

before slicing.

BAKING BEST PRACTICE: Keep an eye on the loaf around the

45-minute mark. If the top crust is beautifully golden brown but

the center isn't fully cooked yet, loosely tent a sheet of aluminum

foil over the top of the pan to prevent over-browning while it

finishes baking.