Lovely blueberry loaf, light in texture and sweetness, flavoured with buttermilk and full of blueberries. Perfect to enjoy any time of day!
Of all the treats that grace my counter, this one is probably the blueberry loaf that makes the most appearances. There is really nothing nicer, any time of day. It's perfect for breakfast, as a mid-afternoon treat or on a plate with a fork after-dinner (maybe with a scoop of ice cream :)
Light in texture and sweetness, beautifully moist and full of blueberries, I think you'll love this classic blueberry loaf, too!
Ingredients
Here are the simple ingredients you will need for this recipe ...
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- 1 pint of fresh blueberries - or thawed and dried frozen blueberries will also work
- Butter
- White sugar
- Eggs
- Vanilla
- Buttermilk - See the Baking Tips below for how-to make your own buttermilk from regular milk
- Icing/Confectioners’ sugar, for garnish
Step-by-Step Photos
Baking Tips
- Be sure to remember to set the buttermilk and eggs out to come to room temperture, along with the butter.
- I love lots of blueberries in my loaf, so I use about 1 pint of large blueberries. You can use less, if you don't have quite a pint.
- I love fresh blueberries in this loaf and especially nice, large blueberries. Smaller wild blueberries will work, as will frozen blueberries. For frozen blueberries, thaw them and dry them, before tossing in the flour.
- If using salted butter, rather the unsalted butter that is specified, be sure you reduce the added salt in the loaf to just a pinch.
- Make your own buttermilk by combining 3/4 whole or 2% milk with 2 tsp of white vinegar or lemon juice. Stir and allow to stand 10 minutes before using.
- I love this simple loaf with just blueberries, but if you're craving a little citrus with your blueberry loaf, add the zest of 1 lemon or lime to the batter when adding the vanilla.
Recipe
Classic Blueberry Buttermilk Loaf
Lovely blueberry loaf, flavoured with buttermilk, light in texture and sweetness and full of blueberries. Enjoy any time of day!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt, reduce to a pinch if using salted butter
- 1 pint fresh blueberries, *or see Notes below for frozen blueberries
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 2 large eggs, at room temperature
- 2 tsps vanilla
- 3/4 cup buttermilk, at room temperature *see Notes below for how to make your own buttermilk
- Icing/Confectioners’ sugar, for garnish
Instructions
- Preheat oven to 350F with rack in centre of the oven.
- Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
- *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
- Beat in the vanilla.
- With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
- Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
- Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
- Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
- Serve garnished with some icing/confectioners' sugar, if desired.
Notes
- You can make your own buttermilk by combining 3/4 cup whole or 2% milk with 2 tsp of white vinegar or lemon juice. Stir, then allow to stand 10 minutes before using.
- For frozen blueberries, thaw well, then dry, before tossing in the flour.
- This loaf freezes well.
Nutrition
Calories: 264kcalCarbohydrates: 41gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 53mgSodium: 105mgPotassium: 129mgFiber: 2gSugar: 21gVitamin A: 327IUVitamin C: 4mgCalcium: 48mgIron: 1mg
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
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Lovely, moist and full of blueberries, this sour cream cake is lightly sweet, so it's perfect to enjoy any time of day.
www.seasonsandsuppers.ca
kit says
Can this recipe be made as mini loaves?
Jennifer says
Hi Kit and yes, it can. Mini loaf pan sizes vary, but simply fill each about 2/3 full. Baking time will be less, of course. How much less will again, depend on size. You'll have to watch closely and test often :)
Sheryl Clayborn says
I've never tried to make a loaf cake but I love blueberries so I decided to give it a try. It was absolutely delicious. I shared with sister and she continually asked when I would make another. I made a light glaze with confectioners sugar, milk and cream cheese. Outstanding recipe.
Jennifer says
So glad you both enjoyed it, Sheryl :) Thanks so much!
Anna says
Made exactly according to the recipe except I used half frozen and thawed Saskatoon berries, and half giant super ripe blueberries. Turned out wonderfully! Unbelievably moist and tender and a little bit tangy. Will definitely make again.
Jennifer says
Glad to hear! Thanks so much :)
[email protected] says
I have everything I need but the buttermilk...easy enough to remedy. Can't wait to make this beauty! Such a treat!
Jennifer says
Thanks so much, Annie :)
Pat says
I made this loaf early this morning. I used a 9x5 pan. Made the buttermilk out of 2% and lemon juice. As you did I used a whole pint of blueberries. Have to say my judges were my 5 years old and 2 year old granddaughters who love blueberries. Thumbs up they said. What I will work on is spreading the blueberries evenly the next time. I am an amateur baker at best. Thanks for sharing and that butter milk tip is awesome.
Jennifer says
so glad to hear, Pat and yes, I love having buttermilk around, but it doesn't keep long, so I'm often found lacking. That trick is a handy one :) Thanks!
Leanne says
I can’t wait for local blueberry season to start here. I’m imagining eating a slice of this loaf for breakfast tomorrow with my coffee!
Jennifer says
Thanks Leanne :)
Mary Ann | The Beach House Kitchen says
I love plump, juicy summer blueberries Jennifer! And this loaf looks delicious! Perfect with my morning coffee!
Jennifer says
Thanks so much, Mary Ann :)
Tricia B says
I've been dreaming about a recipe just like this but could never get it right. I'm baking this beautiful loaf next! It looks perfect. Thanks Jennifer! Pinned and printed
Milena says
I can see why you make this loaf frequently! It looks scrumptious. I will be trying it with some wild blueberries in the very near future!
Jennifer says
Thanks Milena :)
Dawn - Girl Heart Food says
While I'm patiently waiting for blueberry season around here, I do have tons of blueberries in our freezer and this loaf looks like the most perfect use for them! Delicious Jennifer!
Jennifer says
Thanks Dawn! Blueberry season has just started here, so I'll be all about the blueberries for a bit :)