Blueberry Loaf Cake
A delightful treat that combines the sweet and tangy flavors of fresh blueberries with a moist and tender cake. Perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries, rinsed and dried
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the sour cream until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries gently, being careful not to overmix.
- Pour the batter into a greased 9×5 inch loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, use fresh blueberries and ensure ingredients are at room temperature. Avoid overmixing to keep the cake tender.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg