why make this recipe
Blueberry loaf cake is a delightful treat that captures the essence of summer with its sweet and juicy blueberries. This cake is perfect for breakfast, a snack, or dessert. The combination of moistness from the cake and bursts of blueberry flavor makes it irresistible. Plus, it’s easy to make and brings a warm, home-baked aroma to your kitchen.
how to make Blueberry Loaf Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups blueberries
Directions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, oil, egg, and vanilla. Pour this mixture into the dry ingredients and stir until just blended.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack. Cool completely before slicing.
how to serve Blueberry Loaf Cake
Blueberry loaf cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch. Some people enjoy it with a cup of coffee or tea, making it a perfect addition to any gathering or lazy afternoon.
how to store Blueberry Loaf Cake
To keep your blueberry loaf cake fresh, store it in an airtight container at room temperature. It should stay good for about 3-4 days. If you want to keep it longer, you can freeze the loaf. Wrap it tightly in plastic wrap and then in aluminum foil. It will last for up to 3 months in the freezer.
tips to make Blueberry Loaf Cake
- Make sure not to overmix the batter when you add the wet ingredients. This keeps the cake light and fluffy.
- Use fresh blueberries for the best flavor, but if you only have frozen ones, that works too! Just thaw them and drain any excess water before folding them in.
- If you’re worried about the blueberries sinking, toss them in a little flour before adding them to the batter.
variation
You can easily customize this blueberry loaf cake by adding lemon zest for a refreshing twist. Alternatively, try adding nuts or spices like cinnamon for added flavor. You could also substitute half of the blueberries with another fruit, such as raspberries or chopped strawberries.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before folding them into the batter to prevent excess moisture.
Can I make this recipe without eggs?
Absolutely! You can substitute the egg with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) or use a commercial egg replacer.
How can I tell when the loaf cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, without any wet batter sticking to it. If it has crumbs but no wet batter, it’s also okay to take it out.