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Blueberry Loaf Cake

 Blueberry Loaf Cake
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
16 ServingsPrep: 15 min. Bake: 50 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup fresh or frozen blueberries
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon


  • 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.
  • 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.

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Blueberry Loaf Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.