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Stunning plated serving of The Blueberry Sleeve Cake, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Blueberry Loaf Cake

The Blueberry Sleeve Cake emerges golden-brown and fragrant from the oven, offering tender slices studded generously with fresh blueberries. It's a delightful, handheld offering perfect for a sun-drenched morning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 2 cups flour
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ cup chilled butter
  • ¾ cup half and half
  • 1 egg
  • 1 cup fresh blueberries

Equipment

  • 1 Standard 9x5-inch metal loaf pan
  • 1 Stainless steel wire whisk
  • 1 Professional silicone spatula
  • 1 Electric stand mixer
  • 1 Heavy glass mixing bowl

Method
 

  1. Preheat your oven to 375°.
  2. 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.
  3. In a separate bowl, mix half and half and the egg; fold in the dry ingredients until just combined.
  4. Add the blueberries and stir well, using a large spoon or spatula.
  5. Coat a loaf pan with vegetable oil spray and pour in the batter.
  6. Bake for 30 minutes until the top of cake is golden brown and a toothpick inserted into its center comes out clean.