Blueberry Muffins become a loaf cake that is perfect for a special brunch, every day breakfast, or an after school snack.
This is a Smitten Kitchen recipe that has been on my list to post for over two years – it’s simple, doesn’t require a mixer, and is fool proof. Here’s Deb’s post for this: https://smittenkitchen.com/2024/05/perfect-blueberry-muffin-loaf/
One of the best things about this recipe is I use frozen blueberries, making this a treat that is as good in January as it is at the height of berry season in August. I prefer using the smaller wild Maine blueberries – shocker.
Perfect Blueberry Muffin Loaf
Blueberry Muffins become the perfect loaf cake
Ingredients
- 1 stick butter (cold is fine)
- 3/4 cup sugar
- Finely grated zest from one lemon
- 1 cup plain greek yogurt
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 cups flour
- 2 1/4 cups fresh or frozen wild Maine blueberries (no need to defrost)
- 3 Tbsp turbinado sugar (sugar in the raw)
Instructions
- Heat oven to 375°F. Grease and line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides.
- Melt butter in a large bowl, then whisk in the sugar and zest. Add yogurt and eggs and whisk to evenly combine. Sprinkle surface of batter with baking powder, baking soda, and salt and whisk thoroughly into the batter, several times more around the bowl than is necessary for it to look mixed. Add flour and berries and use a flexible spatula or spoon to mix them in so that no pockets of flour remain. Batter will be very, very thick.
- Spoon into prepared loaf pan and drop it on the counter a few times to make sure there no air pockets. Smooth the top and sprinkle it with turbinado sugar. It will seem like way too much but I beg you not to skimp at all; the batter is not very sweet but the crunchy top the sugar provides is one of the best parts.
- Bake for 60 to 70 minutes, or until a skewer inserted into a few places in the loaf come out batter-free. Remove from oven and let cool in pan. Use parchment paper to lift it out of the pan and cut into thick slices.
Notes
The loaf will keep well at room temp for 3-4 days, wrapped in the loaf pan on the sides with parchment, and the top left uncovered, to retain the crispy sugar layer. You can also freeze this for several months.
