Blueberry Loaf von Food with Style, fertig angerichtet

Cake

Blueberry Loaf Recipe

Name: Blueberry Loaf Recipe
Cook time: 40 min
Total time: 40 min
Ingredients: 80 g soft butter; 100 g sugar; 2 eggs (size M); 1 tsp vanilla extract; 150 g all-purpose flour; 1 tsp baking powder; 1 pinch of salt; 1 tbsp yogurt; 3 tsp blueberry jam

Indulge in this soft and buttery Blueberry Loaf Cake, swirled with delicate blueberry jam for the perfect balance of sweetness and flavor

Cook Time 40 minutes

Ingredients

⁠80 g soft butter
100 g sugar
2 eggs (size M)
1 tsp vanilla extract
150 g all-purpose flour
1 tsp baking powder
1 pinch of salt
1 tbsp yogurt
3 tsp blueberry jam

Directions

1
Preheat the oven to 175°C (350°F) top/bottom heat or 160°C (320°F) fan. Grease a 10 x 20 cm (4 x 8 inch) loaf pan or line it with parchment paper.
2
Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract.
3
Combine the flour, baking powder, and salt in a separate bowl, then add to the wet ingredients and mix briefly. Fold in the yogurt.
4
Pour the batter into the prepared pan. Drop teaspoons of blueberry jam onto the surface and swirl gently with a skewer.
5
Bake for 40–45 minutes. Check doneness with a toothpick—if it comes out clean, the cake is ready.
6
Let cool, then dust with powdered sugar if desired. Soft, tender, and with just the right touch of blueberries!

Video

Blueberry Loaf Questions

Why did my blueberry jam sink to the bottom of the loaf?

The batter needs to be thick enough to hold the jam in place, so mix the flour, baking powder and salt in only briefly - overmixing loosens the structure and lets the jam slide down. Drop the jam in small teaspoon-sized dots on the surface rather than pouring it in, and swirl with just one or two passes of the skewer. Digging deep with the skewer pulls the jam straight to the base.

Can I use fresh or frozen blueberries instead of the jam?

Yes, fold them into the batter at the end instead of swirling jam on top, and toss them in a little of the measured flour first so they stay suspended. Keep in mind that fresh fruit brings more moisture than 3 teaspoons of jam, so the loaf may need the upper end of the 40-45 minute range. Use frozen berries straight from the freezer without thawing, or they will bleed into the batter.

What can I substitute for the tablespoon of yogurt?

Sour cream, crème fraîche or buttermilk all work in the same 1 tablespoon quantity - they add the same slight acidity and moisture that keeps the crumb tender. Since it is only one tablespoon, the loaf will still bake through if you leave it out, but the texture will be a touch drier. Fold whichever you use in gently at the end, as the recipe does, rather than beating it in.

How should I store the loaf, and can I freeze it?

Let it cool completely before wrapping, otherwise trapped steam makes the surface sticky and the jam swirls damp. Kept airtight at room temperature it stays soft for a few days - the butter and yogurt help here. For longer storage, freeze it whole or in slices, well wrapped, and dust with powdered sugar only after thawing, since it dissolves on a frozen surface.

Can I prepare anything ahead of time?

Weigh out the flour, baking powder and salt in their bowl in advance and grease or line the 10 x 20 cm pan, so you only have the creaming and mixing left. Don't let the finished batter sit, though: the baking powder starts working as soon as it meets the yogurt and eggs, so get it into the pan and the preheated oven right away. Taking the butter and eggs out early so they reach room temperature also makes the creaming step much faster.