Wild Blueberry Loaf Cake

INGREDIENTS:

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

½ cup milk

1 teaspoon vanilla extract

1 ½ cups wild blueberries (fresh or frozen)

DIRECTIONS:

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C) and grease a standard loaf pan generously with butter or non-stick cooking spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy.

Step 4: Incorporate Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Alternate Mixing

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

Step 6: Fold in Blueberries

Gently fold the wild blueberries into the batter using a spatula. Be careful not to overmix to avoid crushing the berries.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Allow the loaf cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve at room temperature.