Make a Blueberry Loaf Cake from Scratch
It’s almost Easter, so I am thinking of what I’ll make for our family brunch next weekend. I saw this recipe from Catherine Pla of Chouquette Kitchen and thought a blueberry loaf cake made from scratch would be the perfect addition to the menu.
The ingredients you will need for this blueberry loaf cake with a crumble topping
For the cake
- All-purpose flour
- Salt, baking powder, baking soda
- Unsalted butter
- Granulated sugar
- Light brown sugar
- large eggs
- Whole milk Greek yogurt (or you could substitute it with sour cream)
- Vanilla extract
- Fresh or frozen blueberries
For the crumble topping
- Light brown sugar
- All-purpose flour
- cinnamon
- Unsalted butter
For the glaze (optional, but how could you not add it?)
- Confectioners’ sugar
- Heavy cream or whole milk
- Vanilla extract
Special equipment to make a blueberry loaf cake
- 9 x 5 loaf pan
- Parchment paper
- Binder clips (I use these to keep the parchment paper in place)
- Cooking spray
- Electric mixer with paddle attachment
- Large bowl and small bowl
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cake tester or toothpick
Does it matter if I use fresh blueberries or frozen ones?
I used fresh, but Catherine says it’s okay to use frozen blueberries, which I love about this recipe. I always have a bag of frozen blueberries on hand, and I have the rest of the ingredients I almost always stock in my pantry and refrigerator.
Making the crumb or streusel topping
I used melted butter and mixed it with the flour and cinnamon. Mixing together is easy. Then, I have frozen it for 10-15 minutes. When you go to sprinkle it on top, it’s much easier to work with it in this way.
Could you make muffins instead of bread?
Yes! I had a little extra batter and made two muffins, which turned out perfectly. I just needed to take them out of the oven much sooner.
The bread needed to bake for a full 60 minutes. For the last 15 minutes, it was necessary to tent loosely with foil so the top didn’t brown too much.
PrintMake a Blueberry Loaf Cake from Scratch
This recipe is from Chef Catherine Pla via Instagram @chouquettekitchen
Ingredients
Bread
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (at room temperature)
- 3/4 cup sugar
- 1/2 cup brown sugar
- Three eggs (at room temperature)
- 3/4 cup whole milk Greek yogurt
- Two teaspoons vanilla
- 2 cups fresh or frozen blueberries
Crumble Topping
- 1/4 cup light brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- Three tablespoons unsalted butter, melted
Glaze
- confectioner or powdered sugar
- 1–2 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350º
- Line a 9×5 loaf pan with parchment paper and spray it with cooking spray.
- Combine the flour, salt, baking powder, and baking soda in a large bowl.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until smooth, about two minutes.
- Add eggs one at a time, scraping down the bowl after each addition. Beat in the yogurt and vanilla.
- Turn the mixer to low, add the dry ingredients and the yogurt, and mix until combined.
- Fold in the blueberries gently.
- Pour into the prepared pan and sprinkle the crumble topping over evenly. Bake for 45-60 minutes or until a cake tester comes out clean.
- Cover loosely with foil if the bread starts to get too brown.
- Cool on a wire rack.
- Once the bread or cake has cooled, drizzle with the glaze, slice, and serve!
More Sunday favorites this week:
The Collected Garden
Sandy from The Collected Garden has launched her website. She offers valuable information on growing flowers from seeds to arranging gorgeous seasonal flowers in vintage vessels.
Sandy taught me how to use the Japanese Kenzan to arrange flowers. I use them all the time and often give this little set of three as a gift. It’s like passing on an idea from one friend to another. You’ll love learning more about seasonal flowers from Sandy on her Instagram, too. Follow her here.
Stock Tank Container Gardening
Speaking of gardening, we updated our post on how we used stock tanks to create a garden on the sunny side of our property. This will be our third year, and we love having herbs, tomatoes, and cut flowers all summer and fall. Read the post here.
Turn a Small Cup into a Match Stick Holder
This week, I made a matchstick holder for a little glass cup we found at a flea market in Paris for €1. I started looking around, and I have several small vessels that would work perfectly. Wood matchsticks come in three sizes: 2“, 3″, and 4″. Determine the length you need based on the height of your vessel. Then add a match strike circle on the bottom, and that’s all you need.
Serena & Lily Sale
Serena & Lily is having their Spring Design Event sale. 15% off new arrivals and 20-30% off everything else. There’s only a few more days of the sale. Sale ends on 3/26. Click here to shop.
That’s it for me this week! Let’s see what Cindy & Mary Ann found!
Cindy may have news of a new puppy, and Mary Ann wrote a wonderful post about displaying art in your home.
I also loved Cindy’s post on Five Inviting Reasons You Might Want to Cozy Up to a Round Dining Table.
Annie your blueberry loaf looks delicious. It would be a great addition to Easter brunch!
I too use the match stickers you motioned to make match holders out of things I find and like. They are so handy.
I am off to check out the garden links and S&L.
Have a great day Annie and a very happy Easter.
This is so up my alley!!!
I made this but the crumble sinked while baking any reason why?
No, I’m sorry that happened. I know how disappointing it is to make something and not have it turn out. I’ve never experienced this before.