Blueberry Loaf Cake
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 1 loaf.
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
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 eggs
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1/2 cup milk
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1 teaspoon vanilla extract
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1-3/4 cups all-purpose flour
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1 teaspoon baking powder
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1 cup fresh or frozen blueberries
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TOPPING:
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2 teaspoons sugar
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1 teaspoon ground cinnamon
Directions
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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.
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2.
Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 piece: 170 calories, 7g fat (4g saturated fat), 43mg cholesterol, 95mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 3g protein.
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