I’ve had a bit of a blueberry obsession lately. I’ve been looking for blueberry muffin recipes to inspire me, going blueberry picking, writing about blueberry jam, and all around wanting to make the most out of the blueberry season. It shouldn’t be that surprising then that I created a recipe for a blueberry loaf cake.
Except, I was out of blueberries. But I was not out of blueberry jam! What made it even better was that this is the Smucker’s Orchard’s Finest Jam which has whole blueberries in it. Delicious, gorgeous, and a perfect substitute for fresh blueberries.
1/2 cup oil
1 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 tsp cinnamon
2 cups flour
2/3 cup milk
1 1/2 tsp baking powder
1/2 cup blueberry jam OR 1 cup fresh/frozen blueberries
1. Grease a loaf pan and preheat oven to 375 degrees.
2. With an electric mixer combine oil and sugar. Beat in eggs and both extracts. Beat in milk.
3. Combine flour and baking powder. Beat into wet ingredients. Fold in blueberries/blueberry jam.
4. Pour the batter into the prepared pan. Bake for 1 hour, tenting the cake with aluminum foil after 40 minutes.
This cake is moist and full of blueberry flavor. It can be eaten as breakfast, snack, or a less sweet dessert. Enjoy and let me know how you use blueberries in your summer baking.