Eat This

Blueberry Loaf Cake

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Now that spring is here, blueberries are ubiquitous in grocery stores and supermarkets. There are several different ways to accentuate them, such as using them in muffins, pies, pancakes, or in this recipe – a blueberry loaf. Similar to banana bread, this loaf can be eaten for breakfast, a snack, or dessert. It is tremendously simple, fool-proof, and can be prepared in just one hour.

Blueberry Loaf Cake


  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1/2 cup milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1 cup fresh or frozen blueberries


2 teaspoons sugar

-1 teaspoon ground cinnamon



Pre-heat oven to 350ºF.

In the bowl of a mixer, cream together butter and sugar until light and fluffy, approximately 3 minutes. Stop to scrape down sides of the bowl.

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With mixer on low speed, add eggs one at a time, milk, and vanilla extract.

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Add flour and baking powder, mixing on lowest speed just until all ingredients are incorporated.

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Add in blueberries and fold with a spatula.

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For topping, whisk sugar and cinnamon together.

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Grease a 9×5-inch pan and pour batter into prepared pan. Sprinkle topping evenly over the loaf.

Bake for 50-55 minutes, or until toothpick inserted comes out clean. Let cool for 10 minutes before removing loaf from pan.

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