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Blueberry Loaf Cake

AD | After a quick rummage in my store cupboard and freezer, I came up with these simple yet utterly delicious cakes. In my opinion if you are making 1 cake, then you may as well make 2! We are spending so much time at home and these cakes will be thoroughly enjoyed by all.

@cooksmatches and I want to know what your go-to store cupboard recipes are? Do you have a lovely home bake that you make often?

Makes 2 Cakes


225g butter - room temperature

225g caster sugar

4 eggs - room temperature and whisked

3 teaspoons vanilla extract or paste

225g self raising flour

100-150g blueberries - fresh or frozen (defrosted)


Preheat the oven to 170 degrees.

Cream the butter and sugar together until pale and fluffy. Add the eggs drop at a time whilst mixing hard. Continue until fully incorporated. Slowly fold in the flour until combined.

Split between the 2 loaf tins. Add the blueberries to the top and poke in a little with your finger. Bake for 30-35 minutes or until cooked through. Check with a cocktail stick, if clean when it’s removed then the cake is cooked. Allow to cool on a wire rack.

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