Blueberry Loaf Cake
Combine the flour, sugar, baking powder, salt and butter, and fold them into the half and half and egg until just combined. Add the blueberries and stir well. Pour the batter into a loaf pan coated with vegetable oil spray and bake at 375° for 30 minutes until the top is golden brown and a toothpick comes out clean.
There is a special place in any kitchen for a good loaf cake — unfussy, endlessly useful, and somehow always welcome. This blueberry version is exactly that sort of treasure: a tender, buttery crumb studded with berries that burst into little pockets of jammy sweetness. It slices beautifully for breakfast, holds up to an afternoon cup of tea, and makes even a plain Tuesday feel a touch more gracious.
Building the Tender Crumb
Work the chilled butter into the flour and brown sugar until the texture is uniform, then mix the batter just until it comes together, so the loaf bakes up tender rather than tough. A gentle hand at this stage is everything — overmixing is the enemy of a soft crumb, so stop as soon as the flour disappears.
Folding in the Blueberries
Add the blueberries at the very end and stir them through the batter so they are evenly distributed. Stir gently to keep them whole; as the loaf bakes, they soften into sweet, jammy pockets throughout every slice.
Blueberry Loaf Cake
Ingredients
Equipment
Method
- Preheat your oven to 375°.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt and butter. You can use your electric mixer if you wish but mixing by hand works, too.
- In a separate bowl, mix half and half and the egg; fold in the dry ingredients until just combined.
- Add the blueberries and stir well, using a large spoon or spatula.
- Coat a loaf pan with vegetable oil spray and pour in the batter.
- Bake for 30 minutes until the top of cake is golden brown and a toothpick inserted into its center comes out clean.
The Heart of the Table
A loaf cake on the counter is a quiet act of hospitality — it means there is always something to offer, a slice to press on a guest or a neighbor who stops by. There is a homey generosity in keeping a cake like this on hand, the kind of everyday abundance that makes a house feel lived-in and welcoming.
The Art of the Host
Stir the berries in at the very end, and cool the loaf in the pan before turning it out so it holds together. Keep it wrapped on the counter and slice as needed; a serrated knife gives clean slices without crushing the tender crumb.
Neighborly Grace
- The Preparation: This loaf keeps well for a few days wrapped on the counter and freezes beautifully, so it is easy to bake ahead. Make one for now and one for the freezer, and you will always have something to offer.
- The Pour: A pot of English breakfast tea or a cup of good coffee is the natural companion to a slice of this loaf; for a bright non-alcoholic pairing, a glass of cold lemonade suits it just as well on a warm morning.
- The Vibe: Keep it on the counter under a cloche and slice it freely for breakfast, tea, or a small sweet after supper. This is homey, everyday baking — the sort of cake that is less about occasion and more about the simple pleasure of always having something good on hand.