Blueberry Loaf Cake
Prep time
Cook time
Total time
A light, moist, buttery, vanilla flavored cake chock full of blueberries and cooked in a loaf pan.
Serves: 8 slices
  • 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
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 5 loaf pan with cooking spray; set aside.
  3. In a bowl, add flour, baking powder and salt, whisk together; set aside.
  4. In a bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract; beat until incorporated.
  5. Carefully alternate the flour mixture with the milk, until just combined.
  6. Fold in the blueberries
  7. 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.
Calories per slice: 159, Fat: 8.4, Cholesterol: 44, Sodium: 89, Potassium: 51, Carbs: 18, Fiber: 1, Sugar: 9.7, Protein: 3
Nutrition Information
Serving size: 1 slice
Recipe by Peanut Butter and Peppers at