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Make a Blueberry Loaf Cake from Scratch 

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This recipe is from Chef Catherine Pla via Instagram @chouquettekitchen 

Ingredients

Scale

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

  1. Preheat the oven to 350º
  2. Line a 9×5 loaf pan with parchment paper and spray it with cooking spray.
  3. Combine the flour, salt, baking powder, and baking soda in a large bowl.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until smooth, about two minutes.
  5. Add eggs one at a time, scraping down the bowl after each addition. Beat in the yogurt and vanilla.
  6. Turn the mixer to low, add the dry ingredients and the yogurt, and mix until combined.
  7. Fold in the blueberries gently.
  8. 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.
  9. Cover loosely with foil if the bread starts to get too brown.
  10. Cool on a wire rack.
  11. Once the bread or cake has cooled, drizzle with the glaze, slice, and serve!

Find it online: https://mostlovelythings.com/blueberry-loaf-cake-recipe/