Blueberry Loaf
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅓cups blueberries
- 1cup plus 1 tablespoon all-purpose flour
- 8tablespoons soft unsalted butter, plus butter for greasing pan
- 1cup whole wheat flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon cinnamon
- ½teaspoon ground cardamom
- 1cup light brown sugar
- 2eggs
- 1cup milk
- 1teaspoon vanilla extract
Nutritional analysis per serving (10 servings)
277 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Toss one cup of the blueberries in a bowl with one-half tablespoon flour and set aside. Butter a 9-by5-by-3-inch baking pan and dust with one-half tablespoon flour.
- Step 2
Sift the remaining all-purpose flour with the whole wheat flour, baking powder, baking soda, cinnamon and cardamom and set aside.
- Step 3
Cream the butter and sugar together until smooth. Beat in the eggs one at a time. Stir in the flour mixture alternately with the milk. Stir in the vanilla. Fold in the cup of blueberries and spoon the batter into the prepared pan. Scatter the remaining blueberries on top.
- Step 4
Place in the oven and bake about an hour and 10 minutes, until browned and a cake tester inserted in the center comes out clean. Allow to cool 10 minutes, then remove cake from the pan to continue cooling on a rack.
Private Notes
Comments
I have to say, I was a little concerned when I read the notes about this loaf. It certainly sounded lack-lustered at best. I thought I'd take a chance and I wasn't disappointed. It was light and flavourful. I substituted spelt flour for whole wheat so it probably wasn't as heavy as it could have been. I'd highly recommend this delicious blueberry loaf. The nice thing about this is that it didn't call for any oil, which always makes for a heavy, slightly greasy loaf.
This is really delicious! I used a gf flour blend and almond flour instead of whole wheat. The result was light and moist. Finished with a drizzle of lemon icing. So easy and tasty!
Would describe as "nice" not outstanding, not too sweet. Used buttermilk.
I made this recipe several times already. Very fluffy and light texture that I like. After I followed the recipe for the first time I made a couple minor adjustments - I add 1/4teaspoon of fine sea salt and 1 1/2 cups of blueberries to the batter (and still 1/2 cup on top, so total is 2 cups blueberries). For the milk I use whole milk.
Do NOT remove the loaf from the pan after only ten minutes. The loaf broke apart.
I made this today according to the recipe. It was very good but somewhat dry. I am an infrequent baker of cakes/loafs, so not sure what to do about the dryness. Any suggestions short of not using whole wheat flour?
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