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MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 170 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 95 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blueberry Loaf Cake in Reminisce July/August 1999, p49
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Reviewed on Oct. 10, 2011 by tushort623
I first tried this recipe for a 4th of July party about 5 years ago. It turned out so well that I make it at least twice during the summer, for church bake sales, and for my father-in-law who requests it very often!
Reviewed on Mar. 28, 2011 by pcinant
Delicious! Very moist and tasteful cake. My family loved this recipe. I will be keeping this one for sure .
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