A simple vanilla loaf cake full of ripe, juicy blueberries! It’s blueberry season and if you are looking for a recipe to use up any blueberries you have, then you need to make this loaf cake. The cake is moist and there is no shortage of blueberries in it!
My friend went blueberry picking and was so sweet to drop off a bag of blueberries for me. So besides snacking on them, I wanted to make something with them. And then I realized the only blueberry recipe I have on the blog is my Copycat Blueberry Scones recipe, so I totally needed to add another blueberry recipe to the blog.
My cute little Sweese baking cup full of blueberries!! I used two full cups of blueberries in my loaf cake and it was A LOT of blueberries. So feel free to use only one cup.
TIP: toss your blueberries in a couple tablespoons of flour before folding them into the batter (discard excess flour). This prevents the blueberries from all sinking to the bottom during baking.
This loaf cake is so quick and easy to mix up, just be aware that it does take some time to bake in the oven!! And pantry staples are all you need for the cake batter.
Blueberry Loaf Cake with Vanilla Cream Glaze
Print RecipeIngredients
- CAKE BATTER:
- 1/4 cup unsalted butter, room temperature
- 1/4 cup canola oil
- 1-1/4 cups white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Gourmet Pure Vanilla Extract)
- 1/8 teaspoon (or a pinch of) ground nutmeg
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup vanilla flavored coffee creamer, room temperature
- 1-2 cups fresh blueberries tossed in 2 tablespoons flour (excess flour discarded)
- VANILLA CREAM GLAZE:
- 1 tablespoon butter, melted
- 2 cups powdered sugar
- 2 tablespoons vanilla flavored coffee creamer
- 1 tablespoon corn syrup
- 1 tablespoon vanilla extract (I used Rodelle Gourmet Pure Vanilla Extract)
- Additional increments of coffee creamer or powdered sugar to reach desired consistency
Instructions
Preheat the oven to 350-degrees. Line a 9x5-inch baking pan with parchment paper or foil and spray the bottom and sides with baking spray. Set aside.
In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, oil and the white sugar. Mix on medium-high speed until light and fluffy. Add the eggs, one at a time to the mixer, mixing the first egg in completely before adding the second egg. Add the vanilla extract, nutmeg and salt to the batter and mix until combined.
Change the mixer to low speed and slowly add the flour and baking powder to the batter. Add the coffee creamer to the batter and mix until all ingredients are incorporated. Remove the bowl from the mixer and gently fold in the blueberries (do not add any excess flour from tossing the blueberries).
Pour the batter into the prepared pan in an even layer. Bake cake in 350-degree oven for 70-80 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Let cake set in the pan for 5-minutes before using the parchment paper or foil to lift the cake out of the pan, and place the cake on a wire rack to cool completely.
GLAZE: Once the loaf cake has completely cooled prepare the glaze. In a small bowl, mix together the melted butter, powdered sugar, coffee creamer, corn syrup and vanilla extract. Add additional amounts of powdered sugar or coffee creamer to reach your desired consistency. I like a nice thick layer of glaze. Pour glaze over cake and let the glaze set before cutting into desired sized slices.
Notes
You can try substituting milk for the coffee creamer, but fat free milk is not advised. I have made this with vanilla almond milk before with similar results. Store cake in an airtight container at room temperature.
XOXO,
Kelly
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2 Comments
Kelsie | the itsy-bitsy kitchen
June 22, 2020 at 5:28 AMI LOVE blueberries! This looks delicious, Kelly!
Katherine | Love In My Oven
June 22, 2020 at 8:51 PMThis is the second blueberry loaf I’ve seen in a few hours and now I HAVE to make one. That glaze on top is magical!!