How To Make Wild Blueberry Loaf Cake.

Wild blueberry loaf cake is a sweet and fruity baked dessert that is perfect for any occasion. Made with a tender cake base bursting with juicy wild blueberries, it has a light, fluffy texture and a delicate crumb. The cake is typically baked in a loaf pan, creating a charming rustic look.

The addition of wild blueberries adds a touch of tartness to balance the sweetness of the cake, making it an irresistible treat for anyone with a sweet tooth. Whether served for breakfast, a mid-day snack, or dessert, this blueberry loaf cake is sure to be a crowd-pleaser.

Ingredients for a blueberry loaf cake.

1 cup of wild blueberries, dusted with flour, and set aside.

1 cup and 1/4 flour

1 tsp cinnamon

1 tsp vanilla powder

2 tbsp lemon juice

1/2 cup of plant-based milk with 2 tsp apple cider vinegar.

2 very ripe bananas

1 cup of coconut sugar

1/2 cup of coconut oil, melted

1 tsp baking soda 2 tsp baking powder.

INSTRUCTIONS.

Preheat the oven to 180 C.

Grease a loaf pan. Mix your dry ingredients together until very well combined.

Mix wet ingredients together, then add both dry and wet ingredients together and fold in your blueberries.

Whisk in your batter to your prepared loaf pan, and bake for 1 hour or until the center is thoroughly cooked.

Blueberry Frosting.

Boil one cup of wild blueberries until soft, and strain it through a mesh to get half a cup of liquid.

Take two canned of coconut milk chilled from the fridge, and scoop out the cream from the cans.

Blend coconut milk with 1/2 cup icing sugar and pour in the blueberry liquid, whip for 4 minutes until fluffy. Add cream to your cake.

Slice the cake and serve.

Enjoy!