If you’re looking for a quick and delightful bake to brighten up your mornings, this Blueberry Loaf Cake is just the thing. It’s soft, buttery, lightly sweet, and packed with juicy blueberries. The best part? It’s incredibly easy to make with pantry staples.
Pair it with a hot cappuccino, and you’ve got a café-style breakfast right at home. Whether you’re baking for yourself or sharing with loved ones, this loaf is sure to become a favorite.
Blueberry Loaf Cake
If you're looking for a quick and delightful bake to brighten up your mornings, this Blueberry Loaf Cake is just the thing.
Ingredients
- 300 g all-purpose flour
- 150 g sugar
- 3 eggs
- 180 ml milk
- 140 g butter melted and cooled
- 3 tsp baking powder
- 1 tsp vanilla extract
- 200 g blueberries fresh or frozen
- pinch of
Instructions
- Preheat your oven to 180°C (350°F). Grease a loaf tin or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Add the eggs, milk, melted butter, and vanilla extract. Whisk until smooth, but don’t overmix.
- Gently fold in the blueberries using a spatula, being careful not to crush them.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple vanilla glaze for a sweet finish.
🍋 Tips & Variations
- Toss blueberries in a little flour before adding to the batter to prevent sinking.
- Add lemon zest for a refreshing citrus kick.
- This loaf stores well in an airtight container for up to 3 days.
☕ Serving Suggestion
Serve warm or at room temperature with a cup of cappuccino, herbal tea, or a glass of cold milk. It’s perfect for breakfast, brunch, or a cozy afternoon snack.
📸 If you bake this Blueberry Loaf Cake, tag me on Instagram or leave a comment below – I’d love to see your version!
