Blueberry Loaf With Blueberry Syrup

Blueberry picking is a tradition in our family. Everyone joined in, my grandfather, kids and friends packed a lunch and spent a day at the farm picking blueberries.

Since they freeze so well we pick enough to last all winter. Then the fun part begins making pies, cakes, muffins, breads and scones. We have blueberry pies right up to Christmas and the last pie is on Christmas Eve bringing back the fun memories of our summer blueberry picking trip.

Blueberries are packed with health benefits and eating a small cup of frozen berries is a satisfying and healthy snack alternative. They can be mixed with salads, we have even mixed them into lobster salad. Use them in maple syrup for pancakes and in pancakes. I make blueberry syrup and dribble it over my blueberry loaf, which gives it an even more fresh blueberry flavor.

Blueberry Loaf

Recipe Summary
Prep time: 20 minutes
Cook time: 1 hour @ 350ºF
Yield: 8 slices

Dry Ingredients
2 cup all purpose flour
1 tablespoon flour, for dusting the blueberries
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients
2 large eggs
1/2 stick butter softened, plus 1 tablespoon for greasing the pan
3/4 cup milk
1 teaspoon lemon zest
1 cup blueberries

Other things needed
9” x 3” loaf pan
Parchment paper

Combine the sugar and butter until it is light yellow. Add the eggs and blend. Mix the flour, baking powder, salt and zest together. Add them into the sugar mixture a little at a time alternating with the milk.

Toss the blueberries with a tablespoon of flour and fold them into the batter.

Rub a little shortening at the bottom of a loaf pan. Cut a piece of parchment paper the size of the bottom of the pan and line the pan with the parchment paper. Pour the batter into the pan and bake it at 350ºF for an hour or until a tester comes out dry. Allow it to cool on a rack before cutting it.

Make blueberry syrup by mixing sugar and blueberries and maybe a strip of lemon skin and boiling them down to light syrup. The amount of sugar is dependant on the sweetness of the blueberries, add the sugar accordingly. When the syrup is thick enough, strain it through a fine strainer and allow it to cool to room temperature.

Note: This loaf can be made with cranberries.


~ by Patricia Turo on August 4, 2010.

2 Responses to “Blueberry Loaf With Blueberry Syrup”

  1. Hi there – I’ve seen other blog posts about blueberry muffins and blueberry loaves, but oh…my…stars…! These photos you’ve shared with us are absolutely amazingly mouth-watering. It makes me want to go out and get blueberries right this minute and bake up a loaf of this gorgeous looking bread. Thanks for sharing – I’m drooling right now. I can almost taste how delicious a slice of this tastes.


  2. Patricia…what an incredibly berry generous cake loaf ;o)
    It’s so stuffed that for once I won’t be able to complain about the lack of blueberries.
    Back when in Italy…I too, used to make berry syrup with mulberries. Now, for the life of me…I couldn’t remember how to make it? Patricia to the rescue. Mille grazie ;o))

    Ciao for now and flavourful wishes,


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