Sweet & Fluffy Blueberry Loaf Cake Recipe for Joyful Baking

Sweet summer memories bloom with this delightful blueberry loaf cake that captures sunshine in every slice.

Memories of grandma’s kitchen dance through my mind whenever I bake this treat.

Plump berries nestled in soft, tender crumb create pure comfort on a plate.

Moist and light, the cake promises a delectable experience for anyone seeking a simple dessert.

Baking becomes an adventure with such a straightforward yet magical recipe.

You’ll find yourself falling in love with each fragrant, fruity bite.

Each slice tells a story of warmth and deliciousness that beckons you to the kitchen.

Keeping Mary Berry Blueberry Loaf Cake Fresh

• Store cooled cake in an airtight container for up to 4 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Wrap completely cooled loaf in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 2 months. Microwave 20-30 seconds to reheat.
• Keep cake covered at room temperature for 1-2 days. Place under a cake dome or inverted bowl to protect from dust and maintain freshness.

Common Questions About Mary Berry Blueberry Loaf Cake

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just don’t thaw them before adding to the batter, and toss them in a little flour to prevent sinking.

• How do I prevent blueberries from sinking to the bottom of the cake?

Coating blueberries in flour before folding into the batter helps them stay evenly distributed throughout the cake during baking.

• Is this recipe suitable for beginner bakers?

Absolutely! This blueberry loaf cake is straightforward, requires basic baking skills, and has simple ingredients that are easy to mix together.

• Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.

Why Mary Berry Blueberry Loaf Cake Deserves the Spotlight

• Bake with Minimal Fuss: This blueberry loaf cake requires simple ingredients and basic mixing techniques, making it perfect for bakers of all skill levels.
• Burst with Fruity Goodness: Folding fresh blueberries into the batter creates pockets of juicy flavor that surprise and delight with every slice.
• Versatile Treat for Any Moment: Enjoy as a breakfast companion, afternoon snack, or sweet dessert – this cake adapts to any craving or occasion.
• Quick Kitchen Companion: From mixing to baking, this recipe takes minimal preparation time, allowing you to satisfy sweet cravings without spending hours in the kitchen.

What You’ll Need for Mary Berry Blueberry Loaf Cake

• All-Purpose Flour: A key foundation that provides structure for the blueberry loaf cake.
• Granulated Sugar: Adds sweetness and helps create a tender texture.
• Baking Powder: Essential leavening agent that helps the cake rise and become light.
• Salt: Enhances and balances the overall flavor of the cake.

• Egg: Binds the ingredients together and contributes to the cake's rich texture.
• Milk: Adds moisture and helps create a soft, tender crumb.
• Vegetable Oil: Ensures the cake remains moist and soft throughout.

• Fresh Blueberries: Provides bursts of sweet-tart flavor and natural juiciness to the loaf cake.

How to Make Mary Berry Blueberry Loaf Cake Easily

Step 1: Warm Up the Oven

Set your oven to a cozy 350°F (180°C). Grab a 9×5 inch loaf pan and give it a generous coating of cooking spray or butter to prevent sticking.

Step 2: Create the Dry Blend

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Whisk these ingredients together until they’re perfectly blended and free of lumps.

Step 3: Mix the Wet Ingredients

• Large egg
• Milk
• Vegetable oil

Blend these ingredients until they’re smooth and well incorporated.

Step 4: Combine the Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix – a few small lumps are perfectly fine.

Step 5: Prepare the Blueberries

Sprinkle a light dusting of flour over the fresh blueberries. This helps prevent them from sinking to the bottom of the cake. Gently fold the flour-coated blueberries into the batter.

Step 6: Bake to Perfection

Transfer the batter to the prepared loaf pan. Smooth the top with a spatula. Slide the pan into the preheated oven and bake for 50-65 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Carefully transfer to a wire rack to cool completely. If desired, drizzle with a simple glaze. Slice and enjoy your delicious blueberry loaf cake!

Pro Tips for Mary Berry Blueberry Loaf Cake

• Flour-Coat Blueberries: Toss berries in flour before adding to batter to prevent sinking and ensure even distribution throughout the cake.
• Moisture Matters: Use room temperature ingredients to create a smoother, more consistent batter that yields a tender crumb.
• Gentle Folding Technique: Mix blueberries carefully to avoid breaking them, which maintains their shape and prevents color bleeding.
• Check for Doneness: Insert a toothpick in the center; if it comes out clean with a few moist crumbs, the cake is perfectly baked.
• Storage Hack: Wrap the cooled loaf cake tightly in plastic wrap to keep it fresh for 3-4 days at room temperature or refrigerate for longer shelf life.

Fun Twists on Mary Berry Blueberry Loaf Cake

• Berry Swap Sensation: Replace blueberries with raspberries, strawberries, or blackberries for a fruity flavor change.
• Gluten-Free Garden: Substitute all-purpose flour with gluten-free flour blend and add xanthan gum for structure.
• Vegan Victory: Use plant-based milk, replace egg with flax egg, and swap oil with applesauce for a dairy-free alternative.
• Nutty Nutrition Boost: Mix in chopped almonds, walnuts, or pecans for added crunch and protein to the batter.

Pairing Suggestions for Mary Berry Blueberry Loaf Cake

• Pair with Creamy Vanilla Latte: Complement the blueberry loaf's sweet and fruity flavor with a smooth, rich vanilla latte that balances the cake's delicate texture.
• Match with Fresh Whipped Cream: Top a slice with light, airy whipped cream to enhance the blueberry's natural sweetness and add a luxurious creamy element.
• Serve with Herbal Chamomile Tea: Enjoy a soothing chamomile tea alongside the cake, which provides a gentle, floral contrast to the blueberry's bright taste.
• Combine with Lemon Zest Mascarpone: Spread a thin layer of tangy lemon-infused mascarpone cheese to elevate the cake's flavor profile with a zesty, creamy twist.

Blueberry Loaf Cake Recipe

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4.6 from 17 reviews

• Total Time: 70 mins
• Yield: 8 1x

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Description

Indulgent blueberry loaf cake brings summer’s sweetness to your kitchen with its moist crumb and bursting berry flavor. Delicate streusel topping and fresh blueberries create a perfect balance of texture and taste that will delight your senses.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup white granulated sugar
• 1 large egg
• 1 cup milk
• 1 cup blueberries (fresh or frozen)

Leavening and Seasoning:

• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil

Glaze and Finishing:

• 1 1/2 cups powdered sugar
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 1/2 teaspoons cream or milk

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Instructions

1. Prepare the oven by heating to 350F (180C) and lightly coat a 9×5 inch loaf pan with cooking spray or butter.
2. Sift together dry ingredients in a large mixing bowl, ensuring even distribution of flour, sugar, baking powder, and salt.
3. Whisk eggs, milk, and oil in a separate container until smooth and well-integrated.
4. Gently fold wet ingredients into dry mixture, stirring until just combined to avoid overmixing.
5. Lightly dust blueberries with a thin layer of flour to prevent sinking during baking.
6. Carefully incorporate floured blueberries into batter, using gentle folding motions to distribute evenly.
7. Transfer batter to prepared loaf pan, spreading surface evenly with a spatula.
8. Bake in preheated oven for 50-65 minutes, checking doneness by inserting a toothpick into center – it should come out clean.
9. Remove from oven and allow cake to cool in pan for 10 minutes.
10. Transfer loaf to wire rack to cool completely.
11. Optional: Drizzle with glaze if desired before slicing and serving.

Notes

• Dust blueberries with flour to prevent sinking and distribute evenly throughout the cake, ensuring a perfect berry-to-cake ratio in every slice.
• Swap regular milk with dairy-free alternatives like almond or oat milk for a vegan-friendly version that maintains the cake’s moisture and texture.
• Check doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs, indicating the cake is perfectly baked.
• Let the cake cool completely before glazing to prevent a runny, thin topping and achieve a beautiful, set finish that enhances the blueberry flavor.

• Prep Time: 10 mins
• Cook Time: 60 mins
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 252
• Sugar: 21 g
• Sodium: 173 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 26 mg