Blueberry Butter Loaf Cake
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  • 9 x 5 x 3 inch loaf tin
  • 6.58 (less if you omit the blueberries)
  • 3 eggs
  • 5 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 package blueberries, 125g
  • 1. Preheat oven to 170C. Lightly grease a 9 x 5 x 3 inch loaf tin and line with baking paper.
  • 2. In your stand mixer, beat egg whites still stiff peaks form. When done, keep in fridge til later use. For a tutorial on how to beat egg whites, please see this post.
  • 3. Combine the butter and sugar. Beat on low speed til pale and creamy.
  • 4. Add the egg yolks, one by one (about 30 seconds before adding the next one), plus the vanilla essence.
  • 5. Sift the flour and baking powder. Add in two additions, followed by the five tablespoons milk. Scrape down the sides as you beat to combine.
  • 6. Add the whipped egg whites and fold in til combined. Set aside 18
  • 7. Pour the batter into your prepared tin and decorate the top with blueberries. Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool before eating, but I never do.
  • 2.20 for butter
  • 2.98 for blueberries
  • 0.00 for eggs (thank you Egg Story
  • 0.30 each)
  • 0.40 for lemon



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