Blueberries release anthocyanins when baked above 350°F, turning batter purple—that's why bakeries use frozen berries instead.
Easy Blueberry Loaf Cake
Indulge in the sweet simplicity of this delightful blueberry loaf cake! Bursting with juicy blueberries and infused with a hint of vanilla, this moist treat is a breeze to whip up using just one bowl. Perfect for breakfast or a cozy afternoon snack, it's a must-try for any berry lover!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 2 cups fresh blueberries (480 ml)
🥛Dairy & Eggs(2)
- 3 eggs
- ½ cup plain yogurt (full fat) (120 ml)
🫙Pantry Staples(5)
- 1½ cups all-purpose flour plus 1 tbsp (188 g)
- 2 teaspoons baking powder (10 ml)
- 1 cup sugar (200 g)
- 1 tbsp vanilla extract (15 ml)
- ½ cup vegetable oil (120 ml)
👨🍳 Instructions
- 1
Preheat your oven to 350°F.
- 2
Blend all of your ingredients except blueberries.
- 3
Coat your blueberries in flour and carefully fold them into the mix (this will prevent them from sinking!).
- 4
Add a sheet of parchment paper (or coat with butter) to your loaf pan and pour in the mix!
- 5
Bake for about 1 hour or until a toothpick comes out clean.
- 6
Let cool, serve and enjoy!
💡 Pro Tips
- ✓Bake at 325°F instead of 350°F for the first 45 minutes, then increase to 350°F to finish - this prevents the top from browning too quickly while ensuring the dense center cooks through completely.timing325°F for 45 minutes, then 350°F
- ✓Use 1-2 tablespoons of flour to coat the blueberries and shake off excess - the starch coating increases surface friction by creating microscopic anchors that prevent sinking during baking.technique1-2 tablespoons flour coating
- ✓Check doneness when internal temperature reaches 205-210°F rather than relying solely on toothpick test - quick breads need this temperature to fully set the protein structure and eliminate gumminess.timing205-210°F internal temp
- ✓Cool the loaf in the pan for exactly 10 minutes before turning out - this allows residual steam to finish cooking while preventing structural collapse from premature removal.timing10 minutes pan cooling
- ✓Line your loaf pan with parchment paper leaving 2-inch overhangs on the long sides - this creates handles for easy removal and prevents the sugars from caramelizing and sticking to pan corners.equipment2-inch parchment overhangs
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
Blueberries release anthocyanins when baked above 350°F, turning batter purple—that's why bakeries use frozen berries instead.
Easy Blueberry Loaf Cake
Indulge in the sweet simplicity of this delightful blueberry loaf cake! Bursting with juicy blueberries and infused with a hint of vanilla, this moist treat is a breeze to whip up using just one bowl. Perfect for breakfast or a cozy afternoon snack, it's a must-try for any berry lover!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 2 cups fresh blueberries (480 ml)
🥛Dairy & Eggs(2)
- 3 eggs
- ½ cup plain yogurt (full fat) (120 ml)
🫙Pantry Staples(5)
- 1½ cups all-purpose flour plus 1 tbsp (188 g)
- 2 teaspoons baking powder (10 ml)
- 1 cup sugar (200 g)
- 1 tbsp vanilla extract (15 ml)
- ½ cup vegetable oil (120 ml)
👨🍳 Instructions
- 1
Preheat your oven to 350°F.
- 2
Blend all of your ingredients except blueberries.
- 3
Coat your blueberries in flour and carefully fold them into the mix (this will prevent them from sinking!).
- 4
Add a sheet of parchment paper (or coat with butter) to your loaf pan and pour in the mix!
- 5
Bake for about 1 hour or until a toothpick comes out clean.
- 6
Let cool, serve and enjoy!
💡 Pro Tips
- ✓Bake at 325°F instead of 350°F for the first 45 minutes, then increase to 350°F to finish - this prevents the top from browning too quickly while ensuring the dense center cooks through completely.timing325°F for 45 minutes, then 350°F
- ✓Use 1-2 tablespoons of flour to coat the blueberries and shake off excess - the starch coating increases surface friction by creating microscopic anchors that prevent sinking during baking.technique1-2 tablespoons flour coating
- ✓Check doneness when internal temperature reaches 205-210°F rather than relying solely on toothpick test - quick breads need this temperature to fully set the protein structure and eliminate gumminess.timing205-210°F internal temp
- ✓Cool the loaf in the pan for exactly 10 minutes before turning out - this allows residual steam to finish cooking while preventing structural collapse from premature removal.timing10 minutes pan cooling
- ✓Line your loaf pan with parchment paper leaving 2-inch overhangs on the long sides - this creates handles for easy removal and prevents the sugars from caramelizing and sticking to pan corners.equipment2-inch parchment overhangs