Summer is coming to a close (although it was it was 80º here today), so I’m trying to squeeze in a few more summer fruit recipes before making the switch to apples, pears, and stone fruit. This blueberry loaf is moist – thanks to the addition of vegetable oil and milk. It has a tender crumb, packed with fresh blueberries, and is wonderfully sweet with the addition of a glaze that’s drizzled on top.
- 1 cup granulated sugar
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 1/2 cups blueberries, coated in 1 tablespoon flour
- Preheat oven to 350º, grease a loaf pan.
- In a large bowl, whisk the sugar, flour, baking powder, and salt.
- In a small bowl, whisk the egg, milk, and vegetable oil. Add to the dry ingredients and stir until just combined. Fold in blueberries. Pour into prepared pan and bake for 50 to 60 minutes, let cool on a wire rack for 15 minutes before turning out.
- Prepare glaze.
Glaze:
- 1/3 cup confectioners sugar
- 1/2 tablespoon warm water
- 1/2 teaspoon vanilla
- Whisk ingredients together in a measuring cup, and drizzle over cooled cake.
Me likey!!!