Step 1: Preheat & Prep Your Pan
Preheat your oven to 350°F (175°C). Spray a 9x5 inch loaf pan with non-stick cooking spray, or lightly grease with butter and dust with flour. Set aside.Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this bowl aside — you'll come back to it shortly.Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy — about 2–3 minutes if using a hand mixer, or a good arm workout if using a wooden spoon.Step 4: Add the Wet Ingredients
Add the mashed bananas, eggs, sour cream, and vanilla extract to the butter-sugar mixture. Stir until everything is well combined. The batter may look slightly curdled at this stage — that's completely normal!Step 5: Combine Wet and Dry
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix — a few small lumps are perfectly fine. Overmixing develops gluten and results in a tough, dense loaf.Step 6: Coat the Blueberries
In a small bowl, toss your 1½ cups of blueberries with 1 tablespoon of flour. This simple trick coats the berries and prevents them from sinking to the bottom of the loaf during baking. Gently fold the coated blueberries into the batter.Step 7: Pour & Top
Pour the batter into your prepared loaf pan and smooth the top with a spatula. For a beautiful presentation, scatter a handful of additional blueberries on top and gently press them in.Step 8: Bake
Bake at 350°F for 60–70 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).If the top of the bread starts to get too dark before the center is done, loosely tent it with a piece of aluminum foil around the 45-minute mark.Step 9: Cool Before Slicing
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. (We know — the hardest part!)
