Mary Berry’s Blueberry Loaf Cake is a delicious example of her ability to bake treats that are both easy and indulgent to make, and which are sure to make their eaters happy.
Why You’ll Love This Blueberry Loaf Cake
- Moist and flavorful: The cake is incredibly moist, providing a delightful texture with every bite.
- Optional glaze: The glaze adds an extra layer of sweetness and a beautiful finish to the cake.
- Crowd-pleaser: The combination of moist cake and juicy blueberries makes this loaf cake a hit among family and friends. It’s sure to impress and satisfy everyone’s taste buds.
- Repeat-worthy: Once you try this blueberry loaf cake, you’ll likely find yourself craving it again and again.
What Is Mary Berry Blueberry Loaf Cake?
Mary Berry’s Blueberry Loaf Cake is a delicious and moist loaf cake bursting with the flavor of fresh blueberries. Blueberries, sugar, flour, baking powder, salt, egg, milk, vegetable oil, and butter are all that’s needed for this easy recipe. A glaze of butter, powdered sugar, vanilla, and heavy cream is an alternative for topping the cake.
Mary Berry Blueberry Loaf Cake 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 (1/2 pint)
GLAZE (OPTIONAL):
- 3 tablespoons butter melted
- 1½ cups powdered sugar
- 1 teaspoon vanilla
- 1½ teaspoons heavy cream can substitute for milk
How To Make Mary Berry Blueberry Loaf Cake:
- Turn the oven on to 350 degrees and grease a large, 112-pound loaf pan.
- In a large bowl or mixer, whisk together the sugar, flour, baking powder, and salt.
- The egg, milk, and oil should be mixed separately.
- Add the dry ingredients to the wet and stir until a uniform consistency is reached.
- Blend in some blueberries.
- To allow for rising, pour the batter into the pan until it reaches within an inch and a half of the rim.
- Before baking, sprinkle with sugar if you’re not using a glaze.
- Prepare in 50-80 minutes. Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to finish cooling completely.
Tips Recipe
- Read on to discover the appropriate loaf pan dimensions.
- Frozen blueberries should not be thawed before use. If you do this, your bread won’t become purple.
- Time in the oven also varies depending on loaf pan size and material. Put a toothpick through the center to make a hole. Completeness is shown by a successful extraction.
- Fill only halfway because there will be unavoidable expansion.
What To Serve With Blueberry Loaf Cake
Blueberry Loaf Cake by Mary Berry can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy and refreshing touch. You can also drizzle it with a tangy lemon glaze or serve it with fresh berries to enhance the fruity flavors.
How To Store Leftover Blueberry Loaf Cake?
- In the Fridge: Store the blueberry loaf cake in an airtight container and store it for 3-4 days.
- In the Freezer: Wrap the blueberry loaf cake tightly in plastic wrap and place it in a freezer-safe container or bag. it can last for 2-3 months.
Can I Use A Different Type Of Oil Instead Of Vegetable Oil?
Yes, you can substitute vegetable oil with other neutral-flavored oils such as canola oil or sunflower oil. Avoid using strongly flavored oils like olive oil, as they may affect the taste of the cake.
Should You Wash Blueberry Before Baking?
Yes, it is recommended to wash blueberries before baking to remove any dirt, debris, or pesticide residue that may be present. Rinse them under cold water and pat them dry before using.
Can I Use Frozen Blueberry?
Yes, you can use frozen blueberries, just add them directly to the batter without thawing. Keep in mind that frozen berries can release more moisture, which can affect the texture of the cake.
How Do You Keep Blueberry From Sking In Cake?
You need to toss the blueberries in a small amount of flour before adding them to the cake batter, this helps to coat the berries and prevent them from sinking to the bottom.
More Mary Berry Recipe:
Mary Berry Blueberry Loaf Cake Nutrition Fact
- Calories: 160
- Total Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 0g
- Unsaturated Fat: 1g
- Cholesterol: 33mg
- Sodium: 131mg
- Carbohydrates: 34g
- Fiber: 0g
- Sugar: 21g
- Protein: 3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Blueberry Loaf Cake Mary Berry
Description
Mary Berry’s Blueberry Loaf Cake is a delicious example of her ability to bake treats that are both easy and indulgent to make, and which are sure to make their eaters happy.
Ingredients
GLAZE (OPTIONAL)
Instructions
- Turn the oven on to 350 degrees and grease a large, 112-pound loaf pan.
- In a large bowl or mixer, whisk together the sugar, flour, baking powder, and salt.
- The egg, milk, and oil should be mixed separately.
- Add the dry ingredients to the wet and stir until a uniform consistency is reached.
- Blend in some blueberries.
- To allow for rising, pour the batter into the pan until it reaches within an inch and a half of the rim.
- Before baking, sprinkle with sugar if you’re not using a glaze.
- Prepare in 50-80 minutes. Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to finish cooling completely.
Notes
- Read on to discover the appropriate loaf pan dimensions.
- Frozen blueberries should not be thawed before use. If you do this, your bread won’t become purple.
- Time in the oven also varies depending on loaf pan size and material. Put a toothpick through the center to make a hole. Completeness is shown by a successful extraction.
- Fill only halfway because there will be unavoidable expansion.
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!