Description
This moist and delicious blueberry loaf cake is perfect for breakfast or as a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually incorporate the dry mixture into the wet ingredients until just combined—avoid overmixing.
- Gently fold in blueberries.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake can be stored in an airtight container for up to 3 days.
- For best results, use fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg