Quick bread made with fresh blueberries and sour cream. Baking at a relatively low temperature helps form a good crust.
You can use any size loaf pan, but you'll need to keep an eye on the bake time. An 8x4 inch (1 pound capacity) loaf pan was too small and the bread rose up and out to the sides. When baked in a 9x5 inch loaf pan, the loaf had a nice structure and stable shape, but was stubbier. The 8 1/2 by 4 1/2 was the perfect size. Whatever size you use, check your bread at 60 minutes using a skewer or toothpick, then check every 15 minutes. My 9x5 loaf took 75 minutes and my 8x4 inch loaf took a little longer.