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Blueberry Olive Oil Loaf Cake

4.75 from 35 community reviews

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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.

Baked and sliced cornmeal loaf cake with jammy blueberries on a cooling rack

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.

Baked and sliced Cornmeal loaf cake with jammy blueberries on a cooling rack

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.

Blueberry loaf cake sliced into thick pieces on a cooling rack

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?

Blueberry loaf cake sliced into thick pieces on a cooling rack

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

Karen Tedesco
A delcious blueberry cornbread recipe: Easy blueberry olive oil cake packed with fresh jammy berries and the rustic crunch of cornmeal. 
Print Pin
4.75 from 35 community reviews
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Desserts
Cuisine cake
Servings 12 servings


  • 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
  • cup (75 ml) olive oil
  • 1 cup (230 g) sour cream
  • cups (220 g) fresh blueberries


  • 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

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.


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

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

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest
Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

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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  1. Natalie Thompson says:

    Could you sub semolina flour for the cornmeal?

    1. 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.

  2. Question! Will enriched de germinated yellow corn meal work?

  3. Hi, I would like to make this for breakfast tomorrow but I only have frozen blueberries. Do you think this will work?

    1. Hi Jen – Yes you can use frozen berries. The baking time might increase by 10 minutes or so.

  4. Catherine Maxey says:

    I substituted buttermilk for the sour cream accidently added all the berries to the batter. Worked fine. Added 1tsp almond extract. Great recipe

  5. Hi – I’d like to make a bit healthier version of this – can I substitute Almond Flour & Plain Greek Yogurt?

    1. 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!

  6. 5 stars
    as soon as I get home, I am making this! XO

  7. 5 stars
    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!