SIMPLE BLUEBERRY LOAF CAKE
This Blueberry Loaf Cake is so easy to make and has a wonderful taste. Great for any occasion and delicious with coffee.
If you love blueberries, you will also love these Blueberry Biscuits. One of our most popular recipes and always a wonderful way to start the day!
Table of contents
❤️WHY WE LOVE THIS RECIPE
This blueberry loaf cake will become one of your favorite recipes for using the blueberries you have on hand. You can use fresh or frozen, and you don’t have to thaw them before making this cake. I usually use fresh blueberries in this recipe, but both will work. This cake makes a great dessert with some whipped cream or ice cream on top with coffee or a yummy snack with milk.
- All-purpose flour
- Baking powder
- Butter
- White granulated sugar
- Eggs
- Vanilla extract
- Milk
- Fresh or frozen blueberries
- Extra flour for dredging blueberries
SWAPS
You could swap out the blueberries for other berries, like blackberries or raspberries in this recipe. The sweetness may change as those are more tart berries.
🍽️HOW TO MAKE
You will notice from the photos we added a powdered sugar glaze to this cake. You don’t have to add it but we like it. You could easily sprinkle powdered sugar on the top.
COOKING STEPS
Step 1
Whisk together the flour and baking powder. In another bowl cream the butter, sugar and eggs with a mixer. Add vanilla extract and milk. Combine with flour and mix till the ingredients are all wet. Fold in blueberries that have been dredged in flour with a spoon.
Step 2
Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 60 to 65 minutes or until center tests done. Remove from oven and let cool for 10 minutes before removing from pan. Makes 1 loaf cake.
⭐TIP
I do dredge the blueberries in flour to keep them from sinking in the loaf cake. It has worked fine for me and you can see from the photos they are not at the bottom of the cake.
RECIPE VARIATIONS
We love loaf cakes and have a few different one that we are sure you will love!
❓FREQUENTLY ASKED QUESTIONS
Yes, the batter will be thick! This cake will come our more dense.
All ovens vary, so you must always ensure you are NOT overcooking your cake. I always set the time 5 minutes less than the directions and test for doneness.
STORING AND REHEATING
We keep in an airtight container on the counter and if you like it warm just heat it up a few seconds in the microwave.
💕MORE POPULAR RECIPES TO ENJOY
Our sourdough starter is made with potato flakes and the bread is great!
This bread is easy to make and has a wonderful texture. Crust on top and soft center.
SERVING SIZE
This recipe makes 1 loaf cake and it will depend on how thick you cut the slices. I would say around 6 servings.
Blueberry Loaf Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 stick butter or 8 tablespoons or 1/2 cup softened
- 1 cup white granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1 1/3 cups fresh or frozen blueberries
- 1 tablespoon extra flour for dredging blueberries
Instructions
- Whisk together the flour and baking powder. In another bowl cream the butter, sugar and eggs with a mixer. Add vanilla extract and milk.
- Combine with flour and mix till ingredients are all wet. Fold in blueberries that have been dredged in flour with a spoon. Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 60 to 65 minutes or until center tests done. Remove from oven and let cool for 10 minutes before removing from pan. Makes 1 loaf cake.
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I am giving it four stars for now in ease of making
I will come back and leave another review once I have tasted it. I have company coming on Saturday.
It only took 50 minutes to cook in my oven
Whenever making a recipe I always check before the time on the recipe says everyone’s oven is different
This was each and delicious. I’m making again soon! Yummy.
For people who asked about mini loaf pans…I used four 3”x5-1/2” mini loaf pans and baked at 350 degrees for 45 minutes. Turned out great!
How long would you bake using a mini loaf pan?
I have no idea, we have never made it that way.
Hi~is there ingredients for the drizzle listed on the recipe, or did I miss that? This looks delicious! Thank you.
Yes, its linked in the recipe. Here you go: https://thesouthernladycooks.com/basic-powdered-sugar-glaze/
Blueberry Loaf with drizzle is perfection! The recipe is easy to follow and not time consuming to put together.
I served this as a contribution to a fish fry, I was asked to make dessert. It was a hit from first bite. There were 3 people who tried it that are not big on blueberries in baking, well they weren’t:). I was then requested to bake another one for another event. I’ve passed on your recipe as well as it was requested by several people. Love it
Ann
YAY! So glad it was such a hit!
Can I sub the milk for coconut cream?
I would have no way of knowing if that will work,but give it a try!
Very good recipe and nice to have a smaller size cake! Love this site- my favorite online cookbook
Thank you! We’re thrilled you enjoy our website and the recipes!!
Question . . . salted or unsalted butter? Please advise.
Thanks
There is no added salt to this recipe, you can use either.
Could you use this recipe for muffins?
We have only made the recipe as a loaf cake, you can always give it at try.
This is the best recipe! I have made it several times. Now a family favourite.
This recipe was 10 out of 10!!! The blueberries were perfectly distributed throughout the loaf! Dredging the blueberries is essential! I used fresh. Wouldn’t change a thing, it was amazing!
What a wonderfully delicious blueberry loaf cake! I used fresh blueberries and I lined a traditional loaf pan with parchment paper. I served it on my Christmas brunch table and my family just loved it. I have made this several times and each time it bakes perfectly.
We’re thrilled that you enjoyed it! This is one of our favorites!
Honestly, I don’t know what’s wrong with you people. I am a professional baker and thought something looked off but decided to try it. Please take this down… no good
Hi Nicole, there is absolutely nothing wrong with this recipe. I’m shocked as a professional baker that you have issues making this simple loaf cake. This is a delicious cake and is always a hit. It also has great reviews. I’m sure that you know from your years of experience that not everyone can make every recipe.
Pretty rude review. You bash the recipe and everyone who likes it! Some professional you are
Maybe be a little more specific about what didn’t work or what you didn’t like????
I baked mine in a traditional glass 9×5 loaf pan and had to add an extra 15 minutes of baking time for the center to finish baking. Unfortunately, this made the rest of the loaf very dry. Any ideas about what went wrong or what might improve this outcome next time?
This is consistent with baking in a glass dish. Metal pans cook evenly, whereas, in a glass pan, the outside of the baked good is usually done before the inside. I would recommend dropping the baking temp down by 25 degrees and add 10-15 minutes of baking time.
I added 1/4 teaspoon of almond extract. Turned out amazing!
I took liberty with your recipe and substituted lemon extract for the vanilla extract.
How long would you bake if many small loafs pans? The size that you would give to many friends.
I don’t know.. I have never made it in small loaf pans.
Do I use salted or unsalted butter? And can I use margerine instead of butter??
There is no added salt in this recipe, you can use whichever you like. I’ve never made it with margarine but you can try it!
I just made this and it turned out tasty and SO good-looking–thank you for the recipe!
I had some stuff I wanted to use up so I used gluten-free flour and substituted the milk for greek yogurt. It looked so good I didn’t wait till the cake was fully cooled down..
Would this work with frozen cranberries?
Yes, I would think that would work.
Turned out just like it was supposed to. It was very good.
Not so sure I know what you mean by dredging? I’m making this this weekend!
When you dredge something in flour, it means to coat an item of food in flour. So you will coat your blueberries in flour. Hope that helps.
Made this tonight and it turned out great! I used fresh blueberries and substituted soy milk for regular milk and it seemed to turn out just fine. I also made the glaze with soy milk. I would definitely make this again!
Hi! Is the 350F for a traditional oven or a fan oven? Assuming traditional? Thanks 🙂
A traditional oven. 🙂
Couldn’t find my loaf pan (not happy about that) I used a foil pan instead.. Hope it turns out right? Also added frozen blueberries but didn’t add the flour to blueberries never did that before when I baked with blueberries? Again hope it turns out good.. So nervous…. Being that this bread looks so delicious! Thanks for sharing
This is so good, and very easy. I’m glad I doubled the recipe!
Can I substitute almond milk for the regular milk
You can try it, I’ve never made it that way, so I can’t say.
Sounds easy and so good,I keep frozen Blueberries in freezer for baking muffins,cereal and smoothies…sure will try the Blueberry loaf
Wonderful! I hope you love it!