blueberry loaf cake recipe

Written ByJenny Smyth Posted on
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The Best blueberry loaf cake recipe

I’ve always been a fan of blueberry loaf cake, and I’m not alone in my family. My kids love helping me bake it, and my husband loves the fact that it’s a healthier alternative to traditional sweet breads.

The recipe is simple enough that even my youngest child can follow along and make it on their own. But what really sets this recipe apart is the way it makes our whole house smell like a bakery – it’s just the best feeling in the world.

Plus, it’s perfect for any occasion, whether we’re having a family dinner or just need a quick breakfast on-the-go. And let’s not forget about all the amazing health benefits of blueberry loaf cake – it’s packed with antioxidants and fiber, making it a great choice for anyone looking to eat a little healthier.

I’ve tried this recipe with different types of berries before, but there’s just something about the combination of blueberries and lemon zest that makes it truly special. My mom actually introduced me to this recipe when I was in college, and I’ve been making it for my family ever since.

It’s one of those recipes that never gets old – no matter how many times I make it, I still get excited about the way it turns out. And the best part?

It’s incredibly easy to customize to your liking – feel free to add nuts, seeds, or even chocolate chips if you want to mix things up a bit.

Blueberry Loaf Cake

4.9 from 978 votes

A moist and delicious blueberry loaf cake perfect for breakfast or a snack. This cake is filled with plump blueberries and has a tender crumb.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup fresh blueberries

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan.
3In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy.
5This should take about 2-3 minutes.
6Beat in eggs, one at a time, mixing well after each addition.
7Stir in vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
9Mix just until combined.
10Gently fold in blueberries.
11Be careful not to overmix, as this can cause the cake to be tough.
12The batter should be thick and lumpy.
13Pour the batter into the prepared loaf pan and smooth the top with a spatula.
14Sprinkle any remaining blueberries on top.
15Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
16The top of the cake should be golden brown.
17Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
18The cake should be slightly firm to the touch and have a nice golden crust.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Electric mixer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 3g

📝Notes

Tips: You can substitute lemon zest for the vanilla extract for a citrus twist. To make the cake more moist, you can soak the blueberries in a bit of flour before adding them to the batter.

This blueberry loaf cake recipe is truly one of my favorites – it’s easy to make, delicious every time, and packed with healthy ingredients. One thing I love about this recipe is how well it freezes – simply slice off what you need and reheat in the oven until warm through.

It’s also perfect for any occasion – whether we’re having a family dinner or just need a quick breakfast on-the-go. Plus, with all the amazing health benefits of blueberry loaf cake, you can feel good about serving this up to your loved ones.

❓ Frequently Asked Questions About Blueberry Loaf Cake

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe – it will give your loaf cake the best texture and flavor.

Q: Can I substitute other types of berries for the blueberries?

Yes, you can definitely use other types of berries in place of blueberries if you prefer. Some good options include raspberries, strawberries, or even blackberries.

Q: How do I ensure that my loaf cake doesn’t dry out?

The key to keeping your loaf cake moist is to not overmix the batter – mix your ingredients just until they come together in a ball, then stop mixing. Also, be sure to not overbake your loaf cake – check on it frequently towards the end of the baking time to make sure it doesn’t get too dark.

Q: Can I make this recipe in advance?

Yes, you can definitely make this recipe in advance – simply wrap your loaf cake tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. When you’re ready to serve it, simply thaw it at room temperature or reheat it in the oven.

Q: What’s the best way to store leftover blueberry loaf cake?

The best way to store leftover blueberry loaf cake is in an airtight container at room temperature. You can also freeze it for up to two months – simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer until you’re ready to thaw and serve.

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