You know those recipes that feel like they just get you? This blueberry loaf is one of them. I first made it in the middle of a very dull Tuesday — nothing in the fridge except milk and eggs, and a sad punnet of blueberries staring back at me like, “Do something.” So I did. I baked. And I swear the smell of this loaf in the oven made the whole house feel sunnier.
It’s got that old-fashioned simplicity that makes you want to lean on the counter and watch it rise through the oven door. It’s sweet, but not cloying. Fruity, but still feels like cake. And the best part? You can eat it warm with butter, or cold, straight from the tin with your fingers. No judgment here.
Why You’ll Love It
- You can throw it together with just a whisk, one bowl, and a wooden spoon. No mixer needed.
- It’s the moist kind of loaf, not the dry “what-went-wrong?” kind.
- The blueberries don’t all sink if you follow the trick. Promise.
- It’s breakfast, dessert, and a midnight snack all in one tidy slice.
- Add the glaze or don’t — it works either way. (But it’s really good with.)
- Freezes like a dream, reheats like a hug.
Ingredients
- 1 cup white granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup blueberries (fresh or frozen — don’t thaw if frozen)
For the optional glaze:
- 3 tablespoons butter, melted
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons heavy cream (or milk)
How to Make It
Preheat and prep your pan:
Heat your oven to 350°F (180°C). Grease a large loaf tin — mine’s about 9×5 inches. Line it with parchment if you want an easier cleanup.
Dry stuff first:
In a big bowl, whisk together the sugar, flour, baking powder, and salt. Just till it looks evenly mixed — no need to be fancy.
Mix your wet ingredients:
In another bowl (or a big jug), beat the egg, milk, and oil. Doesn’t need to be perfectly smooth — a few streaks are fine.
Bring it all together:
Pour the wet into the dry and stir with a wooden spoon or spatula until just combined. Lumpy is okay. Seriously — don’t overmix.
Fold in the blueberries:
Toss your blueberries in a spoonful of flour (this keeps them from sinking — magic, I swear) and fold them gently into the batter.
Into the pan:
Pour the batter into your tin, filling it about ¾ of the way. You’ll want to leave space for it to puff up like a proud little loaf.
Bake and wait:
Bake for 50–65 minutes, depending on your oven. Check with a toothpick at the 50-minute mark — it should come out clean or with a few moist crumbs.
Optional glaze moment:
Mix melted butter, powdered sugar, vanilla, and cream. Drizzle over the cooled loaf. It’ll set into a sweet, slightly crackly layer that’s ridiculously satisfying.
Common Mistakes and How to Dodge Them
Why did my blueberries sink?
Did you toss them in flour first? That’s the trick. Otherwise, they take a nosedive to the bottom.
It’s raw in the middle but brown on top. Help!
Cover loosely with foil and keep baking. Some ovens just run hotter on top — you’re not cursed, it’s just your oven.
It came out dry. What went wrong?
Overmixing. Or maybe it overbaked. Check it 10 minutes before the timer ends. Every oven is a diva.
My glaze is too thick.
Add more cream or milk — a tiny bit at a time. Stir like you mean it.
Storage and Reheating
Room temp: Store in a tin or airtight box. Stays soft for 3–4 days.
Fridge: Wrap well to keep it from drying out. It’ll keep about a week.
Freezer: Slice it first, wrap the slices individually, and freeze for up to 3 months.
To reheat:
- Microwave: 15 seconds for a soft, warm slice.
- Oven: 300°F for 8 minutes to crisp it up again.
- Toaster oven: Ideal for golden edges and a soft centre.
Frequently Asked Questions
Can I use frozen blueberries?
Yep! Use them straight from the freezer — don’t thaw or they’ll bleed into the batter and turn it purple.
Can I use almond or oat milk?
Yes. It might change the flavour slightly, but it’s still delicious.
How do I stop it sticking to the pan?
Line the bottom with parchment paper and grease the sides well. Let it cool at least 10 minutes before trying to remove.
Can I double the recipe?
Definitely. Just use two loaf pans or one big bundt pan and adjust the baking time.
Nutrition Facts (Per Serving)
- Calories: 160 kcal
- Total Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Sugar: 21g
- Protein: 3g
- Sodium: 131mg
- Fibre: 0g
- Cholesterol: 33mg
Mary Berry Blueberry Loaf Cake
Description
This blueberry loaf cake is soft, sweet, and studded with juicy blueberries — simple to make and perfect for teatime or snacking.
Ingredients
Optional glaze:
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×5 loaf tin.
- Mix sugar, flour, baking powder, and salt in a bowl.
- In another bowl, whisk together egg, milk, and oil.
- Combine wet and dry mixtures.
- Toss blueberries in flour and fold into batter.
- Pour into pan. Bake 50–65 mins.
- Cool, glaze if desired, slice and serve.
Notes
- Don’t thaw frozen blueberries — use them straight in.
- Line your tin for easy removal.
- Start checking for doneness at 50 mins.
- Glaze is optional but highly encouraged!
How heavy is a cup of flour sugar etc in grams uk
Hello! When converting cups to grams, the weight can vary depending on the specific ingredient. Here are some general conversions often used in the UK:
Flour (all-purpose): 1 UK cup is roughly 125 grams.
Granulated sugar: 1 UK cup is around 200 grams.
Brown sugar: 1 UK cup is approximately 220 grams.
These conversions are approximations as the actual weight can fluctuate slightly depending on factors such as how tightly the ingredients are packed into the cup, the specific brand, and so on. For precise measurements in baking and cooking, I would recommend using a kitchen scale if you have one available. I hope this helps!