Blueberry Loaf Cake 🫐🍰
A moist, tender, and fruity cake perfect for breakfast, brunch, or dessert. The blueberries stay juicy inside, and the top can have a delicate crunch if you like.
🧾 Ingredients (8–10 servings)
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream (or yogurt for moisture)
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1 cup fresh or frozen blueberries
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Optional topping: 2 Tbsp sugar for sprinkling
👩🍳 Instructions
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Preheat oven
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350°F (175°C).
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Grease and line a 9×5-inch loaf pan.
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Mix dry ingredients
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In a bowl, whisk flour, baking powder, baking soda, and salt.
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Cream butter & sugar
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In a separate bowl, beat butter and sugar until light and fluffy.
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Add eggs one at a time, then stir in vanilla.
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Combine
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Mix in sour cream.
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Fold in dry ingredients until just combined.
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Gently fold in blueberries (to avoid crushing).
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Bake
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Pour batter into prepared pan.
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Sprinkle sugar on top if desired.
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Bake 50–60 minutes, or until a toothpick comes out clean.
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Cool
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Let cool 10 minutes in the pan, then transfer to a wire rack.
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Slice once fully cooled for clean cuts.
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🌟 Pro Tips
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Frozen blueberries: Toss with 1 Tbsp flour before folding in to prevent sinking.
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Extra moist: Use yogurt or applesauce instead of sour cream.
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Flavor boost: Add zest of one lemon for brightness.
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Crunchy top: Add a streusel topping of 2 Tbsp butter, 2 Tbsp sugar, 1 Tbsp flour, mixed together.
🍽️ Serving Ideas
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Warm with a pat of butter
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With a dollop of whipped cream
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Light dusting of powdered sugar
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Perfect alongside coffee or tea
If you want, I can also give a mini loaf version, a gluten-free blueberry loaf, or a quick 1-bowl method that’s even faster.