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Blueberry Loaf Cake Recipe
Blueberry Loaf Cake Recipe photo by Taste of Home

Blueberry Loaf Cake Recipe

Read Reviews (6)
4.5 6
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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
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 cup fresh or frozen blueberries
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

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.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
Editor's Note: Individual slices can be wrapped and frozen, then thawed for a quick dessert.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Loaf Cake in Reminisce July/August 1999, p49

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Blueberry Loaf Cake(6)

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Reviewed Mar. 19, 2014

Delicious. Very moist and easy to make. Just the right amount of sweetness.

Reviewed Dec. 11, 2012

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 Jul. 23, 2012

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 Jun. 27, 2012

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 Oct. 10, 2011

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!

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