Blueberry Olive Oil Loaf Cake

This tender, not-too-sweet blueberry loaf cake will remind you of a favorite muffin, with the rustic crunch of cornmeal and lots of jammy fresh blueberries.

Blueberry cornmeal muffins — don’t they just sound like summer?

Here’s a no-fuss blueberry loaf cake recipe that will remind you of a favorite muffin or fruity cornbread, only it’s in cake form.

This hefty little loaf contains olive oil for a tender crumb, and it’s studded with fresh blueberries that become jammy and concentrated while they bake.

Everyone needs a handful of back-pocket recipes for using up fresh berries (that is, if you and your household ever get tired of gobbling them up by the handful, which I admit is my own secret favorite way).

Make this cake when you have a stash of blueberries and a leisurely weekend ahead, and watch both of them disappear.

I’m a huge fan of cornmeal in desserts, especially the rustic. coarsely-ground stuff.

It has a really pleasant crunch and toasty corn flavor that’s irresistible.

The rustic texture of this cake gets even better a day or two after baking — it’s a “keeper” cake, which to me is code word for “slice thickly and slather with butter and jam.”

Do I need to suggest that a slab of blueberry cornmeal cake is really lovely toasted, buttered and served for breakfast?

I’ve kept the ingredients to a minimum in the recipe, but there are other ways to dress up this cake, if you’re into it:

• Add a tablespoon or so of fresh lemon zest to the batter.
• Make a creamy icing and pour it over the cooled cake.
• Play around with the fruit — substitute blackberries or raspberries for the blueberries, or a mixture of all three.

Blueberry Olive Oil Loaf Cake with Cornmeal

Familystyle Food

A delcious blueberry cornbread recipe: Easy blueberry olive oil cake packed with fresh jammy berries and the rustic crunch of cornmeal. 

Print Recipe Pin Recipe

4.5 from 18 votes

Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Course Desserts

Cuisine cake

Servings 12 servings

Equipment

Standard loaf pan

Ingredients

• 1 cup (160 g) polenta or stone-ground cornmeal
• 1 cup (140 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 2 eggs
• 2 egg whites
• 1 cup (240 g) sugar
• 1/3 cup (75 ml) olive oil
• 1 cup (230 g) sour cream
• 1 1/2 cups (220 g) fresh blueberries

Instructions 

• Preheat oven to 350 degrees. Lightly oil a standard loaf pan and cut a piece of parchment to fit inside, with the long edges overhanging by 2 or 3 inches.
• Whisk the cornmeal, flour, baking powder and salt together in a small bowl.
• Beat the eggs, egg whites and sugar in a heavy-duty mixer fitted with the paddle attachment until pale and creamy. On low speed, slowly pour in the oil. Mix in the sour cream.
• Stir in the dry ingredients until just blended, then fold in 1 cup of the blueberries.
• Scrape the batter into the prepared pan and sprinkle the remaining blueberries over the top. Bake for 1 hour plus 25 – 30 minutes — the top of the cake should be golden and a toothpick inserted in the top of the cake should come out clean.
• Cool the cake on a rack. Once it’s completely cool, use the parchment paper to lift the cake out of the pan.

Notes

Tips and variations:

• Add a tablespoon or so of fresh lemon zest to the batter.
• Make a creamy icing and pour it over the cooled cake.
• Play around with the fruit — substitute blackberries or raspberries for the blueberries, or a mixture of all three.

Storing: This cake keeps well for days after baking. Try it toasted, spread with creamy sweet butter and your favorite jam.

Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 185mg | Potassium: 113mg | Fiber: 2g | Sugar: 19g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!