Best 2 Blueberry Loaf Cake Recipes
Indulge in a delightful culinary journey with our Blueberry Loaf Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat is an ode to the classic loaf cake, elevated with the vibrant burst of juicy blueberries. With three enticing variations - Classic Blueberry Loaf Cake, Blueberry Sour Cream Coffee Cake, and Blueberry Banana Bread - this article offers a trio of irresistible recipes that cater to diverse preferences.
Embark on a baking adventure as we unveil the secrets behind each variation. Delight in the simplicity of the Classic Blueberry Loaf Cake, featuring a moist and tender crumb generously studded with plump blueberries. Elevate your taste experience with the Blueberry Sour Cream Coffee Cake, where a luscious sour cream topping adds a touch of tangy sweetness. For a unique twist, explore the Blueberry Banana Bread, a harmonious blend of ripe bananas and blueberries, resulting in a moist and flavorful loaf.
With step-by-step instructions, helpful tips, and stunning visuals, this article is your ultimate guide to crafting a perfect Blueberry Loaf Cake. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered. So, gather your ingredients, preheat your oven, and let the aroma of freshly baked blueberry goodness fill your home. Your taste buds will thank you!
BLUEBERRY LOAF CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY STREUSEL LOAF CAKE
Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don't thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.
Provided by Erin Jeanne McDowell
Categories snack, breads, cakes, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 20
Steps:
- Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
- Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
- Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
- Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
- Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
- Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
- Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
- Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
- Don't overmix the batter: Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is fully baked.
- Let the cake cool completely before glazing: This will help the glaze set properly.
- Store the cake at room temperature for up to 3 days: The cake can also be stored in the refrigerator for up to 1 week.
Conclusion:
This blueberry loaf cake is a delicious and easy-to-make treat. It's perfect for breakfast, brunch, or dessert. The cake is moist and flavorful, and the blueberry glaze adds a sweet and tangy touch. Follow the tips above to ensure that your cake turns out perfect every time.
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