Hi Everyone,
Happy Saturday to you. Today I have a little off the wall recipe, ok it’s not really off the wall. It’s actually pretty perfect, no matter how it looks. My Husband took a look at it and said what is that? It’s kind of funny looking. I said it’s a loaf cake. He was like ummm, ok. I said here, just take a slice and judge for yourself. He took a bite, then another and said it’s really good. Then told me that is super moist and I love the blueberries. I said is it blog worthy? He said yup, share away!!! So here I am!
He wasn’t kidding, this is a super moist cake and has the most creamy buttery flavor with a hint of vanilla. It is truly a fantastic cake!! WAY better than the stuff in the box! Heck, I even impressed myself with it. I love when I do that! I love when things come out better than expected, no matter how it looks. Goes to show, you can’t always judge a book by its cover!!
I decided to make the cake in a loaf pan for two reasons, one calories! I wanted to slice it like bread so I wouldn’t consume a billion calories as I would in a slice of cake. Two, it’s easier for me to pack up and give to my Husband for his lunches. However, I am sure you could bake this in an 8″ round pan if you wanted a true cake shape. But one thing I’m not, is traditional. I like to change it up! It’s what makes cooking and baking fun!
My Husband was ticked pink when I told him it was all for him. See, since January I kind of skimped on making him weekly treats to take to work. When I make things I tend to eat it and I have been trying really hard not to make too many sweets, because I do eat it or at least sample it. But I decided that he needed something for work. Last week it was pink chocolate chip cookies and this week Blueberry Loaf Cake. I think I am spoiling him!!
The cake is simple to make too! It only has a few household ingredients and it’s pretty low in sugar. I added blueberries to add additional flavor since I was skipping the frosting. You could frost this cake if you wanted to. But really, it is wonderful plain. I am pretty proud of this cake, considering the sides peeked up. Here is what it looked like whole. It’s funny looking!
I am sure you will love this cake if you like vanilla flavored cake. You could add other frozen fruit to it or heck, you could even add chocolate chips. It’s so versatile. Plus it’s the perfect size cake for two people. Oh how I do love cake, but I didn’t want a big one in the house. I would eat it all! I have no self-control when it comes to sweets. It’s such a downfall for me.
- ⅓ cup butter, softened
- ⅓ cup sugar
- 1 egg
- ½ tsp. vanilla extract
- ¾ cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup non-fat milk
- ½ cup blueberries, frozen
- Preheat oven to 350 degrees.
- Spray a 9 x 5 loaf pan with cooking spray; set aside.
- In a bowl, add flour, baking powder and salt, whisk together; set aside.
- In a bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract; beat until incorporated.
- Carefully alternate the flour mixture with the milk, until just combined.
- Fold in the blueberries
- Pour mixture into prepared baking pan and spread out the top to make sure it is even. Bake for 30 - 35 minutes, until the center comes out clean with a toothpick. Let cool in pan for 10 minutes and carefully take the cake out of the pan and let cool completely on a baking rack.
This cake would be perfect for a celebration, to snack on at lunch as my Husband will be doing or even for having with your morning coffee. It’s not overly sweet, but sweet enough. Really, no matter how funny it looks, I am truly happy with the outcome. And ohhhhh, that buttery flavor just calls me!! I can’t get over how you can taste the butter.
Have a wonderful weekend! Make sure you get out there and enjoy it! The work week comes way to fast!
Toodles,
Jennifer
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I love that layer of blueberries at the bottom! You get a juicy surprise in every bite.
Thank you so much Joanne!
If you reserve just a bit of the flouand toss the blueberries in it, the berries will not fall to the bottom.
A nice variation is to top the batter with some lemon zest tossed with sugar and a bit of cinnamon.
Odd this post required a url.
Actually I did toss the blueberries in flour, but they still sank, that’s why I kept it out of the recipe. Not sure why? I bet the lemon zest and sugar would be really good on top. For me, I am not a big frosting or glaze person, I tend to like my cakes more plain. Thanks for the advice! 🙂
This looks so easy and I have all the ingredients readily on hand… plan to make this weekend- thanks 🙂
Hi Karen! Let me know how you like it! 🙂
it’s been devoured…..no left overs. I used Splenda and more blueberries…super easy and yummy. Once plated, I added some butter on top and let it melt down the sides… Thanks for the post. I might have to double the recipe next time …lol
Oh my gosh you are to funny! I can’t believe you made this already! I am so glad it was liked!! I too love how easy it is to make. I totally love the idea of using butter on the top to melt over it. Oh my gosh, I bet that is good!! My Husband requested that I made it again tomorrow and I think I’ll try your butter on top. Yah, doubling the recipe maybe a good idea!! 🙂 Thank you so much for letting me know it turned out for you!! Have a great rest of the weekend.
I’m running to the kitchen!
Ha ha! Let me know how it turns out for you!
I can see how moist and delicious this looks Jennifer. I love blueberry bread/cake/loaf, whatever you want to call it! Lucky husband of yours!
Ahhh,thanks Chris! 🙂
Mouth watering and Delicious! I need to try this at home!
Coming from Mix it up Monday! Visit me on my blog!
CAN YOU MAKE THESE INTO MINI LOAVES? AND SHOULD I FILL THEM HALF WAY?
THANKS
Hi Margie, I don’t see why not? Just watch the cooking time. It will cook quicker in mini loafs.
Jennifer, I am OBSESSED with your blog!!! I discovered it yesterday and I cannot get enough. Your recipes are so simple and delicious. You’re a gifted woman!
My son is going through a “muffin phase”. Can I just throw the batter into a muffin tin?
Hi Mari! Thank you so much for the compliment, he he. Yes I don’t see why you can’t throw the batter into a muffin tin. Just watch the cooking time. I would start watching the muffins at about 15 minutes. Let me know how they turn out!
Since it is the season, is there any reason I can’t use fresh blueberries? I can see this being a year round hit.
I don’t quite understand the recipe. Step five says to alternate the milk with the flour. When do you combine the butter and egg mixture? It looks and sounds delicious. I can’t wait to try it?
Hi Anne,
You missed step 4- In a bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract; beat until incorporated.
Enjoy the cake. You will love it!!!