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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
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    1 loaf

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup fresh or frozen blueberries
  • TOPPING:
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Directions

  • 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 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.
Editor's Note: Individual slices can be wrapped and frozen, then thawed for a quick dessert.
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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