The BLUEBERRY LOAF CAKE is a soft, fragrant, and wholesome cake, perfect for starting the day sweetly or for a tasty break. Its texture is tender and slightly moist thanks to the blueberries which, during baking, release their juice giving a pleasant contrast between sweet and mildly tart.
On the outside it has a golden, slightly crunchy crust, often crossed by a characteristic central split, while the interior is light and dotted with small purple fruits that make it inviting and colorful. Each slice releases a delicate aroma, with notes of lemon and fresh fruit.
The flavor is balanced: the loaf base is sweet and enveloping, but the blueberries add freshness and lightness, preventing the result from being cloying. It is a simple yet refined cake, suitable for the whole family.
Perfect to enjoy at breakfast with milk or tea, or as an afternoon snack accompanied by yogurt or a light cream. It also lends itself to indulgent variations, such as adding chocolate chips for a richer version or, as a topping, a lemon glaze for an even more pronounced citrus aroma.
It stays soft for several days if well covered, and can also be frozen in slices to have it always ready when needed.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (medium, at room temperature)
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil (about 2.8 fl oz)
- 1/3 cup milk (at room temperature, about 2.7 fl oz)
- lemon zest
- 1 1/2 cups all-purpose flour
- 1/3 cup potato starch (or cornstarch)
- 1 tbsp baking powder
- salt
- 3/4 cup blueberries
- pearl sugar or coarse sugar
For the blueberry loaf cake you will need
- 1 Bowl
- Hand mixer
- 1 Sieve
- 1 Spatula
- 1 Loaf pan (approximately 9 7/8 in)
Preparation for the blueberry loaf cake
Preparing the BLUEBERRY LOAF CAKE is easy and quick.
Beat the eggs with the sugar until you obtain a pale and frothy mixture. Add the oil, the milk, the untreated lemon zest and mix together.
Add the sifted flour, potato starch, baking powder, the salt and mix until you obtain a homogeneous, lump-free batter.
Lightly dust the blueberries with flour (this step is important because it will prevent the blueberries from sinking to the bottom), add them to the batter and gently fold them in with a spatula.Butter and flour a 9 7/8-inch (25 cm) loaf pan, pour in the batter and sprinkle the surface with pearl sugar. Bake in a preheated, conventional/static oven at 356°F for about 40 minutes.
Check for doneness with the classic toothpick test.
Remove the blueberry loaf cake from the oven and let it cool completely.
