Blueberry Brunch Cake Bread
A moist and flavorful blueberry brunch cake with a tender crumb, sweet blueberries, and crunchy walnuts, perfect for breakfast, brunch, or dessert gatherings.
Ingredients
Instructions
- Cream the sugar, shortening, and egg together until well combined.
- Mix the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the creamed mixture alternately with milk, beating until well mixed.
- Pour the batter into a greased deep 7 x 10-inch pan.
- Sprinkle the blueberries evenly over the top of the batter.
- Mix the brown sugar, cinnamon, and butter together to make the topping.
- Sprinkle the topping mixture over the blueberries.
- Gently run a knife lengthwise and crosswise through the batter to incorporate some of the topping into the mixture.
- Sprinkle the chopped walnuts over the top of the cake.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm or cold.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening. You can also substitute almond flour for half of the all-purpose flour to add a nutty flavor. If you don't have fresh blueberries, frozen ones work just as well—just do not thaw them before mixing in to prevent excess moisture. For added flavor, sprinkle a pinch of nutmeg into the batter.
Serving Suggestions
This Blueberry Brunch Cake Bread is delightful on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a cozy brunch. For a complete meal, serve alongside a fresh fruit salad or a light yogurt parfait. You could also enjoy it with savory dishes like the Egg-A-Roni And Cheese Casserole.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, wrap slices in foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave for 15-20 seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Brunch Cake Bread contains roughly 668 calories, with 7g protein, 40g carbohydrates, and 55g fat. It is a good source of protein (14% of the Daily Value), iron (14% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 816mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Absolutely! You can substitute blueberries with raspberries, chopped strawberries, or even diced peaches. Just ensure that the fruit is not overly watery to maintain the cake's texture.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. Both alternatives will give you a deliciously moist cake.
Can I make this recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just be sure to allow it to come to room temperature before baking for even cooking and optimal rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).