Wild blueberry loaf cake

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C) and grease a standard loaf pan generously with butter or non-stick cooking spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy.

Step 4: Incorporate Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Alternate Mixing

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

Step 6: Fold in Blueberries

Gently fold the wild blueberries into the batter using a spatula. Be careful not to overmix to avoid crushing the berries.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Allow the loaf cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve at room temperature.

Kitchen Equipment Needed

To successfully create this Wild Blueberry Loaf Cake, ensure you have the following kitchen equipment:

• Standard loaf pan (9×5 inches)
• Mixing bowls
• Whisk and spatula
• Electric mixer or stand mixer (optional but recommended)

How to Store Leftovers

Store any leftover Wild Blueberry Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Food and Drink Pairings

Pair slices of this Wild Blueberry Loaf Cake with a hot cup of freshly brewed coffee or a refreshing glass of iced tea. For a decadent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Recipe Swaps and Variations

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Vegan Variation: Replace butter with vegan margarine and eggs with a flaxseed or chia seed egg substitute.
• Nutty Twist: Add chopped nuts like pecans or almonds to the batter for added texture.

FAQ

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