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Freshly baked blueberry loaf cake on a rustic table

Blueberry Loaf Cake

A moist and sweet blueberry loaf cake, perfect for snack or breakfast, bursting with fresh blueberries.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour for the base of the cake
  • 0.75 cups sugar adds sweetness
  • 2 tsp baking powder helps the cake rise
  • 1/8 tsp salt enhances flavor
Wet Ingredients
  • 0.5 cups milk adds moisture
  • 0.25 cups vegetable oil for tenderness
  • 1 large egg binds ingredients
  • 0.5 tsp vanilla extract adds flavor
Fruity Additions
  • 1.5 cups blueberries fresh or frozen (do not thaw)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, oil, egg, and vanilla. Pour this mixture into the dry ingredients and stir until just blended.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack. Cool completely before slicing.

Notes

Serve sliced, warm or at room temperature, with butter for added flavor. Store wrapped at room temperature for 2-3 days or in refrigerator for about a week. You can freeze the cake for up to 3 months.