Description
A soft, buttery blueberry loaf cake with a golden crust and tender crumb. Simple, moist, and perfect for breakfast, afternoon tea, or dessert. Inspired by traditional French home baking.
Ingredients
Scale
- 200 g flour (+ 1–2 tablespoons for coating the berries)
- 200 to 300 g blueberries (fresh or frozen)
- 3 eggs
- 80 g sugar
- 5 cl milk (dairy or plant-based)
- 100 g softened butter
- ½ packet baking powder (~6 g)
Instructions
- Preheat the oven to 175°C (350°F).
- Sift together the flour and baking powder. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually incorporate the flour mixture and milk, mixing just until a smooth batter forms.
- In a separate bowl, toss the blueberries with 1 tablespoon of flour to help prevent sinking during baking.
- Gently fold the floured blueberries into the batter using a spatula.
- Grease and flour a loaf pan, then pour in the batter and smooth the top.
- Bake for 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Frozen blueberries can be used without thawing. For extra flavor, add a splash of vanilla extract or lemon zest. This cake pairs wonderfully with whipped cream or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake / Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cake aux myrtilles, blueberry loaf cake, french cake recipe, simple tea cake, moist blueberry cake