This blueberry loaf cake really hits the spot. It’s fluffy, delicate, and brightly flavored. Add lemon glaze to take it over the top. It’s absolutely delicious!
You’ll love this blueberry loaf cake recipe! With a bread-like appearance, this cake is an easy recipe that takes less than 15 minutes to prepare.
This recipe uses fresh blueberries and pantry staple ingredients. You’ll love the moist and fluffy texture, and delightful flavor of this dessert.
Blueberry Loaf Cake
Prepared with the juiciest berries, this cake tastes like summer in every bite but serves well all year round.
Having said that, if you want to treat yourself to a delicious cake for breakfast or as an after-dinner dessert, this blueberry loaf cake is a winner.
Dating back to the summer of 1621, the first English settlers in Plymouth, Massachusetts shared more than just their warm recipes. Often, fruits and herbs were gathered to create various desserts.
The settlers arrived in Massachusetts with their own provisions. However, as the provisions ran out, they turned to the Native Americans to learn how to fish, hunt, and plant foods.
Once the settlers mastered the skill, wild berries became a useful ingredient as they used it to prepare cakes, jams, and various desserts.
Ingredients Used In This Recipe
Sometimes the most straightforward recipes are surprisingly the most delicious and addictive. This is true with this homemade blueberry loaf cake.
If you are fond of eating cakes with your morning or afternoon tea, we are sure you will love this loaf cake. It’s loaded with bright flavors of the blueberries. The cake is known for its delicate and tender crumb and the fluffiness that’s similar to a sponge cake.
These are the main ingredients that make a difference in making this cake.
- Unsalted Butter: For best results, we highly suggest you use unsalted butter. This will allow you to know exactly how much salt is being added to the batter. Be sure to use room-temperature butter.
- Sugar & Salt: Adds sweetness to the cake! Although we used pure cane sugar, you can also use white granulated sugar. The salt is added to balance out the sugar.
- Room Temperature Eggs: To stabilize the ingredients that are added to this cake, you will need 3 large eggs.
- All-Purpose Flour: This recipe calls for all-purpose flour instead of cake flour. Cake flour is milled extra fine. Therefore, the blueberries will be too heavy, and they will not hold up correctly in the batter. The all-purpose flour is a stronger flour and works well with all the ingredients that are added.
- Leavening Agent: This blueberry loaf cake uses baking powder to add to the light texture.
- Blueberries: We highly recommend you use fresh blueberries.
Why You’ll Love This Blueberry Loaf Cake
- Bake With Ease: No need to be intimidated with this cake. It is a straightforward recipe. All you need is a whisk, or wooden spoon to make this cake along with a loaf pan.
- Taste Amazing: If you love the taste of fresh blueberries, then you will for sure enjoy this blueberry loaf cake. This is especially true during the hot summer days. It’s a fantastic cake to serve at summer gatherings.
- Unique Aroma: You’ll enjoy the cozy warm smell of the blueberries while they bake in the cake.
- Pleasing Texture: Cakes with butter are known to be tough and dense. This cake is the opposite. It is light and fluffy. It is also a great dessert to enjoy in the evening or in the morning with tea.
How To Make Blueberry Loaf Cake
To make this delightful dessert with a contrast of fresh and bright flavors, follow the steps listed below to make it perfect each time.
The full recipe along with the exact measurements are listed in the recipe card below.
Preheat the oven: Begin by preheating your oven to 338 degrees F. Spray an 8″ x 4″ x 2½” (or equivalent) pan with baking spray. Set aside.
Prepare the ingredients: Take 1 egg and separate the yolk from the white. Reserve the egg white in a small bowl. Add the other 2 eggs (whole – egg yolks and whites) and the egg yolk from the 1 separated egg in another bowl.
Mix the Ingredients: In a bowl, cream the butter. Then add the sugar and eggs. Mix again to combine to a creamy texture.
Whisk The Egg White: In a medium bowl with a whisk or hand-held mixer, whisk the egg white to form a stiff peak. Set aside.
Add In the Remaining Ingredients: Add the vanilla extract to the creamy butter mixture, then add the all-purpose flour, baking powder, and salt. Mix well to combine on low speed with a wooden spoon.
Gently fold in the egg white until combined, then gently fold in 1 cup fresh blueberries.
Bake The Blueberry Loaf Cake: Pour the batter into the prepared pan. Bake the cake for about 60 minutes or until a toothpick inserted near the center comes out clean.
Tips For Making The Best Blueberry Loaf Cake
Here are a few tips to guarantee you bake this cake perfectly.
- Be sure to set your timer. We recommend that you check your cake before the baking time ends. Everyone’s baking style and appliances are different. I recommend at least 10 minutes before the time ends, you check your cake by inserting a toothpick in the center to see if it comes out clean. You do not want the cake to overbake.
- Avoid cold butter. I can’t stress enough how important it is for you to use room-temperature butter. It’s easy to cream room-temperature butter and it’s the start of a successful cake recipe.
- Add the ingredients one at a time. Do not be in a rush to add all the ingredients together as you will risk the possibility of having a super-dense cake. Each ingredient must be added one at a time for proper mixing.
- Do not overmix the flour. When you overmix the All-purpose flour, it gives it a chance to create gluten faster and this will change the density/fluffiness of the cake. If you are using a hand-held mixer, we recommend that you mix the flour at a low speed. However, it’s best to use a wooden spoon to mix the flour, and a silicone baking spatula to fold in the ingredients such as the egg white and blueberries.
Recipe Substitutions & Additions
Although this recipe uses fresh blueberries, feel free to use frozen blueberries if that’s what you have on hand.
Feel free to experiment with other berries, you can swap out the blueberries for berries of your choice, or you can combine the blueberries with other berries.
You will notice that this cake is not topped with glaze. It doesn’t mean you cannot add it. The idea is to enjoy this cake with whatever topping you’d like, including drizzling a delicious lemon glaze on top.
Storing Suggestions
If you want to store the leftover cake, let it cool down to keep condensation at bay. If you’ve added frosting, make sure you use plastic wrap to cover the frosting. Once done, use an airtight box or container and store the cake in a dry and cool place.
This cake will also last in the fridge for up to 3 days for best results.
What To Serve With This Loaf Cake
This cake makes an excellent dessert to serve after a delicious air fryer rotisserie chicken dinner, or after having our Haitian Legume with white rice.
Frequently Asked Questions
This could have happened for several reasons. Over-mixing the flour can cause your cake to be dense and rubbery. Not properly creaming the butter, eggs, and sugar will also have an adverse reaction as the cake bakes.
Be sure to keep your loaf cake wrapped properly so that it does not dry out from outside air. There is no sour cream or yogurt that’s added to the batter, so proper wrapping is key to ensure that the cake does not dry out.
When stored in an airtight container, this cake is best up to day 3 but will last for up to 5 days in the fridge.
Yes, you absolutely can! You can freeze the cake as a whole or in slices for up to a month. We highly recommend that you wrap it in plastic and aluminum foil to protect it from freezer burn. Allow the cake to thaw out on the counter overnight.
Pairing Suggestions
This is one of the best desserts out there, which means you can enjoy it with a myriad of items. We love it with fresh whipped cream which adds an element of luxury to the blueberry loaf cake. We love it with vanilla ice cream because it creates a perfect contrast of flavors – you will love it. Not to forget, it’s delicious with lemon glaze.
After making this loaf cake, we recommend you try our raspberry bars, our orange cake, our saffron cake, our Haitian Rum Cake, and our delicious Haitian Cake.
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Blueberry Loaf Cake
Equipment
- Hand-held Mixer
- Whisk
- Wooden Spoon
- 8" x 4" x 2½ Loaf Pan
Ingredients
- 1 Stick Unsalted Butter, plus 2 Tbsp.
- 3 Large Eggs; 1 egg separated (yolk from white)
- ½ Cup Sugar
- 1 tsp. Vanilla Extract
- 1 Cup All-Purpose Flour, plus 2 Tbsp.
- ½ tsp. Baking Powder
- ¼ tsp. Kosher Salt
- 1 Cup Fresh Blueberries
Instructions
- Preheat the oven: Begin by preheating your oven to 350 degrees F. Spray an 8" x 4" x 2½" (or equivalent) pan with baking spray. Set aside.Prepare the ingredients: Take 1 egg and separate and separate the yolk from the white. Reserve the egg white in a small bowl. Add the other 2 eggs (whole – egg yolks and whites) and the egg yolk from the 1 separated egg in another bowl. Mix the Ingredients: In a bowl, cream the butter. Then add the sugar and eggs. Mix again to combine to a creamy texture.
- Whisk The Egg White: In a medium bowl with a hand-held mixer, whisk the egg white until it forms a stiff peak. Set aside. Add In the Remaining Ingredients: To the creamy butter mixture, add in the vanilla extract, all-purpose flour, baking powder, and salt. Mix well to combine. Gently fold in the egg white until combined, then gently fold in 1 cup fresh blueberries. Bake The Blueberry Loaf Cake: Pour the batter into the prepared pan. Bake the cake for about 60 minutes or until a toothpick inserted near the center comes out clean.
Video
Notes
- Be sure to set your timer. We recommend that you check your cake before the baking time ends. Everyone’s baking style and appliances are different. I recommend at least 10 minutes before the time ends, you check your cake by inserting a toothpick in the center to see if it comes out clean. You do not want the cake to overbake.
- Avoid cold butter. I can’t stress enough how important it is for you to use room-temperature butter. It’s easy to cream room-temperature butter and it’s the start of a successful cake recipe.
- Add the ingredients one at a time. Do not be in a rush to add all the ingredients together as you will risk the possibility of having a super-dense cake. Each ingredient must be added one at a time for proper mixing.
- Do not overmix the flour. When you overmix the All-purpose flour, it gives it a chance to create gluten faster and this will change the density/fluffiness of the cake. If you are using a hand-held mixer, we recommend that you mix the flour at a low speed. However, it’s best to use a wooden spoon to mix the flour, and a silicone baking spatula to fold in the ingredients such as the egg white and blueberries.
Emily says
This was so easy to make and delicious; your tips were quite helpful as well to prevent an overly dense cake! Everyone loved it, thank you for the recipe!
Mirlene says
Thank you, Emily!
Jess says
Ohhh I have a whole carton of blueberries in my fridge waiting for me to make these!
Mirlene says
Thank you, Jess!
Andrea says
What fabulous, fresh and bright flavors in this blueberry loaf. My family will enjoy this as a breakfast, snack or dessert.
Mirlene says
Thank you, Andrea!
Mahy says
I love loaf cakes so much! My favorite way to celebrate a long weekend. Thank you!
Mirlene says
Thank you, Mahy.
Nathan says
I love having a slice of this blueberry loaf cake as a treat with breakfast, it’s so moist and not overly sweet. I’ll definitely be making this again!