Directions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) and grease a standard loaf pan generously with butter or non-stick cooking spray.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy.
Step 4: Incorporate Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Alternate Mixing
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Step 6: Fold in Blueberries
Gently fold the wild blueberries into the batter using a spatula. Be careful not to overmix to avoid crushing the berries.
Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the loaf cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve at room temperature.
Kitchen Equipment Needed
To successfully create this Wild Blueberry Loaf Cake, ensure you have the following kitchen equipment:
- Standard loaf pan (9×5 inches)
- Mixing bowls
- Whisk and spatula
- Electric mixer or stand mixer (optional but recommended)
How to Store Leftovers
Store any leftover Wild Blueberry Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Food and Drink Pairings
Pair slices of this Wild Blueberry Loaf Cake with a hot cup of freshly brewed coffee or a refreshing glass of iced tea. For a decadent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Recipe Swaps and Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Variation: Replace butter with vegan margarine and eggs with a flaxseed or chia seed egg substitute.
- Nutty Twist: Add chopped nuts like pecans or almonds to the batter for added texture.
