Blueberry Olive Oil Loaf Cake
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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 personal favorite :).
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 cakes especially the rustic, coarsely-ground stuff. It has a really pleasant crunch and toasty corn flavor that’s irresistible.
The 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 the creamy icing from this sheet cake, and pour it over the cooled loaf.
- 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
Equipment
Ingredients
- 1 cup (160 g) polenta or stone-ground cornmeal
- 1 cup (140 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 eggs
- 2 egg whites
- 1 cup (240 g) sugar
- ⅓ cup (75 ml) olive oil
- 1 cup (230 g) sour cream
- 1½ 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.
Karen’s Notes and Tips
- 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.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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This cake is perfect! Not too sweet, moist and has a nice bite.
That’s a beauty! I’m happy you enjoyed it Joanne.
Joanne, it really does look perfect!! I’m glad you enjoyed the cake.
Could you sub semolina flour for the cornmeal?
Natalie, I haven’t tested this recipe using semolina flour. It does have a finer texture than cornmeal, so it will certainly change the texture of the cake. Almond flour might be a better substitute, or you can try switching out up to half the amount of all-purpose flour with semolina.
Question! Will enriched de germinated yellow corn meal work?
Hi, I would like to make this for breakfast tomorrow but I only have frozen blueberries. Do you think this will work?
Hi Jen – Yes you can use frozen berries. The baking time might increase by 10 minutes or so.
I substituted buttermilk for the sour cream accidently added all the berries to the batter. Worked fine. Added 1tsp almond extract. Great recipe
Hi – I’d like to make a bit healthier version of this – can I substitute Almond Flour & Plain Greek Yogurt?
Hi – I haven’t tested this with almond flour. But you can try subbing if for the all-purpose (keep the cornmeal). Yes to plain Greek yogurt – that should work fine!
Such a lovely cake for summer!
as soon as I get home, I am making this! XO
Looks so delicious! I love blueberry cakes and the combination with cornmeal and olive oil sounds simply divine! Can’t wait to try this recipe!