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 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
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.
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!