Double Blueberry Loaf Cake

IMG_2249

Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!

IMG_2255

I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household. 

IMG_2228

Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved. 

IMG_2238

I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!

 

Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.

IMG_2235

This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that. 

So. No liners, no scooping, one single bake. Just slice and enjoy!

Double Blueberry Loaf Cake

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3/4 cup self-rising flour
  • 1/4 all purpose flour
  • 1/2 tsp. salt
  • 2 tbs. heavy cream
  • 1/2 cup fresh blueberries
  • 2 tsp. all purpose flour
  • 3-4 tbs. blueberry pie filling
  • 2 tbs. coarse sugar

Instructions

  • Preheat your oven to 350 degrees, and grease a loaf pan.
  • Beat together the butter and sugar until fluffy. Add in the eggs and sour cream and beat until combined.
  • Add in the self-rising flour, all purpose flour, and salt. Mix until combined- it will be thick.
  • Beat in the heavy cream.
  • Toss your fresh blueberries with the 2 tsps. of flour until coated, and then fold into the batter.
  • Spread about half the batter into your pan. Then take 1-2 tbs. of the blueberry pie filling and swirl it into your batter.
  • Spread the remaining batter over the top, and drop the remaining pie filling, and swirl.
  • Sprinkle the top with sugar.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool completely before removing the pan
  • Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.dougheyed.com/double-blueberry-loaf-cake/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site is protected by Comment SPAM Wiper.