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Blueberry Loaf Cake Recipe

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★★★★★

4.2 from 90 reviews

This moist and flavorful Blueberry Loaf Cake is a perfect treat for breakfast, brunch, or dessert. Made with Greek yogurt for a tender crumb and bursting with fresh or frozen blueberries, this easy-to-make loaf has a delightful hint of vanilla and a crunchy sugar topping. Ready in just one hour, it’s a simple and wholesome baked good that everyone will enjoy.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cup all purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup full fat Greek yogurt
  • 2 tablespoons milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup olive oil

Other

  • 1 ½ cups blueberries (fresh or frozen*)
  • 1 tablespoon turbinado sugar (or granulated sugar or brown sugar)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease and flour a 4.5 x 8.5 inch loaf pan to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, sugar, baking powder, and salt until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the Greek yogurt, milk, egg, and vanilla extract until smooth. Gradually whisk in the olive oil until the mixture is fully incorporated.
  4. Combine Wet and Dry: Add the dry ingredients into the wet ingredient bowl and stir gently until just combined. Avoid overmixing to keep the cake tender.
  5. Fold in Blueberries: Carefully fold in the blueberries. If using frozen, do not thaw them first and stir just enough to distribute evenly to avoid coloring the batter.
  6. Fill the Pan and Add Topping: Spread the thick batter evenly into the prepared loaf pan and sprinkle the top with turbinado sugar for a sweet, crunchy crust.
  7. Bake: Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove the pan from the oven and place it on a wire rack. After 10-15 minutes, turn the loaf out onto the rack to cool completely before slicing.

Notes

  • You can use fresh or frozen blueberries. If frozen, do not thaw before adding to the batter.
  • Turbinado sugar on top adds a nice crunch, but you can substitute with granulated or brown sugar.
  • Ensure not to overmix the batter to keep the loaf light and tender.
  • Use full-fat Greek yogurt for best flavor and moisture.
  • The loaf pan dimensions should be approximately 4.5 x 8.5 inches for optimal baking.

Keywords: blueberry loaf cake, blueberry bread, Greek yogurt cake, easy blueberry cake, breakfast loaf, baked blueberry dessert

Find it online: https://foodarohub.com/blueberry-loaf-cake-recipe/