Soft wild blueberry loaf cake packed with juicy berries. A moist, dairy-free cake perfect for breakfast, snack, or dessert.
🧾 Ingredients
- 1¾ cups all-purpose flour
- ¾ cup sugar or coconut sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup plant milk
- ⅓ cup neutral oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1¼ cups wild blueberries (fresh or frozen)
- 1 tbsp flour (for coating berries)
👩🍳 Instructions
1️⃣ First, preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
2️⃣ Next, whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
3️⃣ Meanwhile, mix plant milk, oil, vinegar, and vanilla in another bowl.
4️⃣ Then, pour wet ingredients into dry ingredients and stir until just combined.
5️⃣ After that, toss blueberries with 1 tablespoon flour and gently fold into batter.
6️⃣ Next, pour batter into prepared pan and smooth the top.
7️⃣ Finally, bake for 45–50 minutes until a toothpick comes out clean. Cool before slicing.
💡 Tips & Variations
- For lemon flavor, add lemon zest.
- Alternatively, use raspberries or chopped strawberries.
- For crunch, add sliced almonds.
- Additionally, drizzle with lemon glaze.
- Lastly, store covered for 3 days.
🌟 Benefits of Wild Blueberry Loaf Cake
First, wild blueberries are rich in antioxidants.
Moreover, this cake is dairy-free.
Additionally, it’s cholesterol-free.
Furthermore, it’s perfect for meal prep.
In addition, it’s lightly sweet and moist.
Lastly, it’s great for all ages.
📊 Nutrition Facts (Per Slice – Approximate)
- Calories: 230
- Protein: 4g
- Carbohydrates: 36g
- Fiber: 3g
- Fat: 8g
- Saturated Fat: 1g
- Sugar: 16g
- Sodium: 180mg
🧒 Kid-Friendly Version
To begin, use extra vanilla and less lemon.
Then, add dairy-free chocolate chips.
Additionally, bake in muffin tins.
Finally, serve with fruit or plant milk.
