Blueberry Loaf Cake with White Chocolate

A Blueberry Loaf Cake is a moist, flavorful cake that’s perfect for breakfast, dessert, or a snack. This recipe adds a unique twist with the addition of white chocolate chips, poppy seeds and optinal lemon zest, making it a crowd-pleaser. This recipe is also a healthier take since it uses Greek Yogurt instead of sour cream which is used in more traditional recipes.

Table of Contents

• Ingredients for this Blueberry Loaf Cake
• How to Make the Blueberry Loaf Cake
• Tips for the Perfect Blueberry Loaf Cake
• Variations and Serving Suggestions
• Other Loaf Cake Recipes You’ll Love
• Recipe Recap
• FAQ
• Connect with Me

When I first started experimenting with loaf cakes, I discovered that adding unique ingredients like white chocolate chips and lemon zest could transform a simple recipe into something extraordinary. As a recipe developer with over a decade of experience, I’ve shared countless recipes on my website, focusing on easy, everyday dishes with minimal ingredients. My goal is to inspire you to fall in love with cooking through simple, elevated recipes and cooking tips.

Ingredients for this Blueberry Loaf Cake

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• 2 teaspoons baking powder
• ½ cup vegetable oil
• 1 cup sugar
• 3 large eggs, at room temperature
• 1 cup Greek yogurt
• 1 tablespoon vanilla extract
• 1 cup fresh blueberries (or frozen blueberries)
• ½ cup white chocolate chips
• 2 tablespoons poppy seeds
• Zest of 1 lemon (optional)

For the Simple Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons lemon juice

How to Make the Blueberry Loaf Cake

Preheat and Prep

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Loaf Pan: Grease a standard loaf pan or line with parchment paper for easy removal.

Mixing the Batter

3. Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and baking powder.
4. Wet Ingredients: In a large bowl, beat together the vegetable oil and sugar until well combined. Add the eggs one at a time, beating well after each addition. Mix in the Greek yogurt and vanilla extract.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Add Flavors: Gently fold in the blueberries, white chocolate chips, poppy seeds, and lemon zest until evenly distributed.

Baking the Cake

7. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Lemon Glaze (Optional)

9. Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
10. Glaze Cake: Drizzle the glaze over the cooled cake for an extra touch of sweetness and citrus flavor.

Tips for the Perfect Blueberry Loaf Cake

• Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature to create a smooth batter.
• Fresh or Frozen Blueberries: Both work well, but if using frozen blueberries, use them from frozen which will ensure there is no added moisture in the batter.
• Even Mixing: Fold the blueberries and other add-ins gently to avoid overmixing, which can make the cake dense.

Variations and Serving Suggestions

• Experiment with Different Citrus: Switch is up with using lime or orange zest instead of lemon! It’s a fun way to play around with flavors.
• Try Canola Oil: Don’t have vegetable oil on hand, try canola oil or olive oil!
• Serving: This blueberry loaf cake pairs perfectly with a cup of tea or coffee. It’s also a great addition to brunch spreads or as a delightful dessert.

Recipe Recap

This Blueberry Loaf Cake is a testament to the joy of baking with simple ingredients. The combination of fresh blueberries, white chocolate chips, and lemon zest creates a moist, flavorful cake that everyone will love. Whether you’re an experienced baker or just starting, this recipe is easy to follow and yields delicious results every time.

If you try this recipe, please leave a comment below and let me know how it turned out. Your feedback is invaluable and helps me create even better recipes for you.

FAQ

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries. Just make sure to use them from frozen, or else thawed blueberries will add extra moisture and the color can bleed into the batter.

What can I substitute for Greek yogurt?

You can use sour cream instead of Greek yogurt for a similar texture and flavor.

How do I store the blueberry loaf cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze the blueberry loaf cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months.