Blueberry Loaf Cake

4.7
(89)

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

9
9
9
9
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins
Servings:
16
Yield:
16 servings

Ingredients

  • ½ cup butter or margarine, softened

  • 1 cup sugar

  • 2 eggs

  • ½ cup milk

  • 1 teaspoon vanilla extract

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 cup fresh or frozen blueberries

TOPPING:

  • 2 teaspoons sugar

  • 1 teaspoon ground cinnamon

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Tips

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