Blueberry Loaf Cake
This blueberry loaf cake is one of those simple, cozy recipes that you find yourself coming back to again and again. It’s soft, lightly sweet, and filled with juicy blueberries in every bite. Whether you’re baking it for a mid-day snack, a coffee break, or something to keep on hand for a few days, this loaf is easy to make and always feels special when it comes out of the oven!
Servings 10 slices
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup melted coconut oil
- 2 large eggs
- ½ cup milk of choice I used oat milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon flour to toss the blueberries
Instructions
- Preheat your oven to 350°F and line or grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the melted coconut oil, eggs, milk, and vanilla. Stir until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.
- Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store this blueberry loaf cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also slice it and freeze it for up to 2 months. Simply thaw at room temperature or warm gently before serving.