Buttery Blueberry Loaf Cake
This moist and tender blueberry loaf cake is bursting with fresh blueberry flavor. The cinnamon-sugar topping adds a delightful crunch, making it perfect for breakfast, snacking, or dessert.
Instructions
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1
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan.
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2
In a large bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
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3
Beat in the eggs one at a time, then stir in the milk and vanilla extract until well combined.
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4
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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5
Gently fold in the fresh or frozen blueberries.
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6
Pour the batter into the prepared loaf pan. In a small bowl, mix together the 2 teaspoons of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
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7
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
