Practical Woman’s Blueberry Loaf Cake Recipe

Servings: 8
Yield: 1 loaf

You’ll need:
• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ⅛ tsp salt
• ½ cup milk
• ¼ cup vegetable oil
• 1 large egg
• ½ tsp vanilla extract
• 1½ cups fresh or frozen blueberries

Practical Woman’s Blueberry Loaf Cake Directions:

Preheat the oven to 350°F. Grease and line a 9 × 5-inch loaf pan with parchment paper.
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Gently fold in the blueberries, taking care not to crush them or overmix the batter.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, until the loaf is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for about 10 minutes.
Lift it from the pan and transfer it to a wire rack to cool completely before slicing.

Practical tip:
If using frozen blueberries, add them directly from the freezer without thawing so they hold their shape and bleed less color into the batter.

Enjoy,
Practical Woman