Blueberry Cinnamon Loaf Cake

Easy, moist, soft Blueberry Cinnamon Loaf Cake.

Easy, moist, soft Blueberry Cinnamon Loaf Cake.

I was actually going to make a simple vanilla cake but when I saw that my blueberries were going old I decided to use them in this recipe. Do add a full cup of berries to have a more berrylicious cake. I also used cinnamon to spice up this cake and because it works so well with the blueberries. For this cake I also used a loaf tin but you can use a round cake tin. Just make sure you leave at least 2 cm in the tin for your cake to rise in the oven. 

This Blueberry Cinnamon Loaf Cake makes a perfect tea treat or snack!

This Blueberry Cinnamon Loaf Cake makes a perfect tea treat or snack!

The recipe for this cake is actually the standard vanilla cake from my mother (I’m sure a lotta moms use this recipe as well). It’s a 100 gr : 2 eggs or 200 gr : 4 eggs ratio. In basic this means that all the cake ingredients such as flour, sugar, butter should be 100gr or 200 gr or you can double the ingredients for more layers. For each 100 gr, I use 2 eggs and ½ tsp of vanilla essence. If you double the gr, then you should double the eggs, vanilla essence or other spices. The cake I made is a 200 gr recipe and I used ½ cup of fresh fruit. This could easily be 1 cup of fruit, but that’s all I had. Either way, I hope you will enjoy this recipe and play with other ingredients!

>>In a baking mode? Then try out this Vegan Almond and Date Cake!

Blueberry Cinnamon Loaf Cake

  • Prep: 10 min
  • Total: 60 min

  • Vegetables


- 200 gr self-raising flour
- 200 gr of butter (unsalted and room temperature)
- 200 gr of fine white sugar
- 4 eggs (medium size and room temperature)
- 1 tsp vanilla essence
- 1 tsp cinnamon powder
- ½ cup blueberries mixed with 1 tbsp of flour (reserve a few blueberries for the top of your cake
- loaf cake tin

Optional crunchy topping:
- 1 tbsp cane sugar (coarse)
- 2 tbsp of the batter
- extra cane sugar for sprinkling 


  1. Preheat your oven to 170 C or 350 F. Butter a loaf tin and line it with baking sheet. Then in a bowl mix the butter and sugar with a handmixer / Kitchenaid (medium speed) until it’s creamy and the sugar is dissolved.
  2. Add the eggs one by one (mix for 1 min before you add the next egg) until the mixture becomes thicker and creamy. Finally add the vanilla essence.

  3. When the mixture is thick add the flour with the cinnamon powder in batches. I sieved the flour and cinnamon mixture and folded it in the batter with a wooden spoon. Mix well.

    OPTIONAL: reserve 2 tbsp of this wet batter and mix it with the cane sugar. Set this aside (this step is optional and will create a crunchy topping).

  4. Mix the blueberries with the batter and pour it in the loaf tin. Then spread out the batter with cane sugar and place a few blueberries on top. I sprinkled some extra cane sugar (this is also optional).

  5. Bake the cake for 50 minutes in a preheated oven. After 35 minutes you can check the cake with a skewer. Mine was quite wobbly so I baked it for another 15 minutes. Then checked it again. If the skewer comes out clean the cake is cooked. Remove the cake from the oven and let it cool down for 5-10 minutes before you remove it from the tin.

    TIP: I used all the berries that I had at home, but feel free to make this cake even more berrylicious and add a cup of berries. You can also replace the berries with another fruit, tutti frutti, dried fruit such as dates, as long as you toss it in some flour first.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!