Blueberries baked with cornmeal — doesn’t that sound just like summer? Here’s a no-fuss, not too sweet blueberry loaf cake recipe that will remind you of a cornmeal muffin or fruity cornbread, only in the form of a cake!

A blueberry loaf cake sits on a white plate. Two slices have been cut, revealing the inside speckled with blueberries. A knife with a wooden handle rests beside the loaf.

Everyone needs a few back-pocket recipes for using up fresh berries (that is, if you ever get tired of gobbling them up by the handful, which I admit is my personal favorite way to eat them :).

This hefty little loaf is studded with fresh blueberries that become jammy and concentrated as they bake in the oven. I used olive oil instead of butter in the batter, and cornmeal for a rustic crunch and toasty corn flavor — the texture and golden yellow color is why I’m a huge fan of cornmeal in cakes.

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 into thick slabs and slather with butter and jam.”

Baking and prep steps

  • A loaf pan lined with parchment paper sits on a light surface next to a small yellow bowl filled with fresh blueberries.
    Line a loaf pan with parchment paper, trimmed to fit. Let the edges overhang.
  • A white bowl with flour mixture and a metal whisk on a light countertop, next to a blue-striped towel, a gold measuring cup, and a small yellow bowl of blueberries.
    Whisk dry ingredients (flour, yellow cornmeal, baking powder and salt) in a bowl.
  • A loaf pan lined with parchment paper is filled with raw batter topped with fresh blueberries, ready to be baked. A blue cloth, a spoon, and a bowl of blueberries are nearby on a light surface.
    Use a stand mixer to mix the blueberry batter. Scrape into the pan and top with more blueberries.
  • A loaf of golden-brown blueberry bread in a parchment-lined pan, resting on a copper cooling rack. The bread is studded with plump, baked blueberries.
    After baking for about 1 hour and 15 minutes, transfer the loaf to a cooling rack.
  • Two slices of blueberry loaf cake rest in front of a partially sliced loaf on a wire rack, showing a moist, golden interior with visible whole blueberries throughout. The bread sits on white parchment paper.
    Turn the loaf out when it’s cool to the touch and slice into thick pieces.
Two slices of blueberry loaf cake rest in front of a partially sliced loaf on a wire rack, showing a moist, golden interior with visible whole blueberries throughout. The bread sits on white parchment paper.
4.77 from 38 ratings

Blueberry Loaf Cake with Cornmeal

Karen Tedesco
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, using olive oil instead of butter. A slab of blueberry cornmeal cake is really lovely toasted, buttered and served for breakfast.
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Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

Ingredients
 

  • 1 cup stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 eggs
  • 2 egg whites
  • 1 cup sugar
  • ⅓ cup olive oil
  • 1 cup sour cream
  • 1 tablespoon grated lemon zest
  • 1½ cups fresh blueberries

Equipment

Instructions
 

  1. Preheat oven to 350 degrees. Lightly oil a standard loaf pan (8.5 x 4.5") and cut a piece of parchment to fit inside, with the long edges overhanging by 2 or 3 inches.
  2. Whisk together 1 cup stone-ground yellow cornmeal, 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon fine sea salt in a small bowl.
  3. Beat 2 eggs, 2 egg whites, and 1 cup sugar in a heavy-duty mixer fitted with the paddle attachment until pale and creamy, 2-3 minutes. Stream in ⅓ cup olive oil until it's blended into the batter.
  4. Lower the speed to "stir" and add 1 cup sour cream and 1 tablespoon grated lemon zest Add the cornmeal mixture and mix until just blended. Add 1 cup of the blueberries and fold in by hand.
  5. Scrape the batter into the prepared pan and sprinkle the remaining ½ cup of blueberries over the top. Bake for 1 hour. The top of the cake should be golden and a toothpick inserted in the top of the cake should come out clean. If not, continue baking 10-15 more minutes.
  6. Cool the cake on a rack. Once it's completely cool, gently turn the loaf pan upside down to release the cake, using the parchment paper as a handle.

Notes

Tips and variations:
  • 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 per serving

Serving: 1serving Calories: 267kcal Carbohydrates: 38g Protein: 4g Fat: 11g Sodium: 185mg Fiber: 2g Sugar: 19g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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