Blueberry Sour Cream Skillet Bread with Streusel Topping

Today, July 11th, is National Blueberry Muffin Day. Okay, so this is not a blueberry muffin, it is something better. And I mean way better! My skillet bread uses a simple batter that could be used for muffins, but why when you can make skillet bread. The cast iron skillet allows the bread to cook evenly and gives a nice crust to the outsides of the bread.

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The sour cream and lemon juice add a nice tang to the sweet and tartness of the blueberries. You will want to definitely make this for breakfast tomorrow. I should have made two because my first bread was gone in a couple of hours. I had to hide a piece for my wife to have when she got home. Darn kids wouldn’t stop eating it. :))

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