Blueberry Loaf Cake
Description
This Blueberry Loaf Cake is soft, moist, fluffy, and bursting with juicy blueberries in every slice! Made with simple baking ingredients and a hint of vanilla and lemon, this homemade cake is perfect for breakfast, afternoon tea, or a sweet dessert. It’s easy to prepare and delicious for the whole family.
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices
Ingredients
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1½ cups all-purpose flour
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1 cup fresh blueberries
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¾ cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs
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½ cup milk
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1 teaspoon vanilla extract
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1½ teaspoons baking powder
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¼ teaspoon salt
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1 tablespoon lemon zest
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1 tablespoon lemon juice
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1 tablespoon flour (for coating blueberries)
Step-by-Step Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
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Prepare Blueberries: Wash and dry blueberries thoroughly. Toss them with 1 tablespoon flour to help prevent sinking.
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Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
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Cream Butter and Sugar: In another large bowl, beat softened butter and sugar until light and fluffy.
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Add Eggs: Add eggs one at a time, mixing well after each addition.
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Add Flavor: Stir in vanilla extract, lemon zest, and lemon juice.
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Combine Ingredients: Gradually add the dry ingredients, alternating with milk. Mix gently until just combined.
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Fold in Blueberries: Carefully fold blueberries into the batter without crushing them.
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Fill Pan: Pour batter into the prepared loaf pan and spread evenly.
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Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack.
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Serve: Slice and enjoy your soft, homemade blueberry loaf cake!
Healthy Benefits
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Antioxidants: Blueberries contain antioxidants that help protect cells.
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Vitamin C: Blueberries provide vitamin C to support immune health.
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Energy: Provides carbohydrates for everyday energy.
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Homemade Goodness: Made with simple ingredients without unnecessary preservatives.
Pro Tips
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Use room-temperature eggs and butter.
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Coat blueberries lightly with flour to prevent sinking.
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Do not overmix the batter.
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If using frozen blueberries, add them without thawing.
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Let the loaf cool completely before slicing.
Frequency
Enjoy one slice occasionally as a breakfast treat, afternoon snack, or dessert as part of a balanced diet.
Q&A
Q: Can I use frozen blueberries?
Yes! Add them directly from the freezer without thawing.
Q: How do I prevent blueberries from sinking?
Toss them in a tablespoon of flour before adding them to the batter.
Q: How do I know when the cake is ready?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
Q: How should I store blueberry loaf cake?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Q: Can I add a glaze?
Yes! Mix ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled cake.
Serving Suggestions
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Serve with a cup of coffee or tea.
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Enjoy with fresh strawberries.
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Add a little whipped cream.
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Serve with Greek yogurt for breakfast.
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Sprinkle powdered sugar on top.
Variations
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Blueberry Lemon Loaf: Add extra lemon zest and juice.
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Cream Cheese Version: Add small spoonfuls of cream cheese to the batter.
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Almond Blueberry Loaf: Add ½ teaspoon almond extract.
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Glazed Version: Top with homemade lemon glaze.
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Healthy Version: Replace some of the butter with plain Greek yogurt.
Related Recipe Ideas
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Lemon Poppy Seed Loaf
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Strawberry Pound Cake
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Blueberry Muffins
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Raspberry Lemon Loaf
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Cinnamon Swirl Bread
Final Thoughts
This Blueberry Loaf Cake is soft, buttery, and bursting with juicy blueberries. It’s an easy homemade treat that brings sweetness and comfort to any day. Bake a loaf, share it with family, and enjoy every delicious slice.
