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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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Dec. 11, 2012 by SDBigGuy
I found this to be very easy to make and great tasting. My only addition to the recipe was a 1/4 teaspoon of salt. That's just something passed down from my mom. I love this and it gets great reviews. Making my second loaf in a week!
Reviewed on Jul. 23, 2012 by Margo44
followed recipe except I added 1/2 cup more blueberries only because I love a lot of berries in my recipes - Came out perfect everyone loved it ! Thank U
Reviewed on Jun. 27, 2012 by phykirch
Made this the other day and was very disappointed. It tastes like there is something missing from the recipe. The only thing that gives this a two star rating is the fact that it is very moist. My hubby said it was "OK" and I think he was just being nice. I found several recipes that I liked better online but the ingredients were in metric and I was afraid to try converting them. After making this I wish I had tried one of those other recipes.
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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