This wild blueberry loaf cake is incredibly moist, buttery, and bursting with blueberries in every bite. And instead of a simple glaze, we’re going all in with a thick, creamy blueberry buttercream that’s naturally tinted the dreamiest shade of purple.

Whether you’re a blueberry muffin fan or just looking for a beautiful bake that’s as fun to make as it is to eat, this recipe is for you!

Why You’ll Love This Recipe

• Frozen wild blueberries = deep color + intense flavor
• Super moist and tender crumb, thanks to yogurt
• Topped with a blueberry buttercream made from real berries
• Gorgeous enough for brunch, easy enough for a weeknight bake
• No fancy tools or thawing needed!

Tips for Success

• Don’t thaw your blueberries. Toss them in flour and fold in frozen for perfect distribution and color.
• Use wild blueberries for the deepest color and best flavor. Regular work too, but the result may be less vibrant.
• If your frosting looks a little thin, chill it for 10–15 minutes before spreading.

Make It Your Own

• Add a lemon zest twist to the loaf for a citrusy pop.
• Swirl a little blueberry buttercream inside before baking for a marbled look.
• Turn this into muffins by baking in a muffin tin for 18–22 minutes.

Storage

Store the frosted loaf in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. Bring to room temp before serving for best texture.

Wild Blueberry Loaf Cake with Blueberry Buttercream

Yield: 8-10

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 hour 45 minutes

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Ingredients

For the Loaf Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup plain Greek yogurt or sour cream
• 1 tbsp lemon juice (optional)
• 1 cup frozen wild blueberries (do not thaw)
• 1 tbsp flour (to toss with blueberries)

For the Blueberry Buttercream:

• ½ cup frozen wild blueberries
• 1 tbsp lemon juice (optional)
• ½ cup unsalted butter, softened
• 1 ½–2 cups powdered sugar, sifted
• 1–2 tbsp heavy cream or milk (as needed)

Instructions

1. Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment. Set aside.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla, yogurt, and lemon juice.
4. Gently fold in the dry ingredients until just combined.
5. Toss frozen blueberries with 1 tbsp flour, then fold them into the batter.
6. Pour into prepared loaf pan and bake for 50–60 minutes, or until the center reaches 205–210°F and a toothpick comes out clean.
7. Let cool completely before frosting.
8. Prepare the frosting. In a small saucepan, simmer the blueberries and lemon juice until thick and jammy (about 5–7 minutes). Strain through a fine mesh sieve to remove skins and seeds. Let cool.
9. In a mixing bowl, beat butter until smooth and creamy. Add blueberry reduction and 1 cup powdered sugar. Beat to combine.
10. Add remaining sugar and a splash of cream or milk until the frosting is thick, fluffy, and spreadable.
11. Frost the cooled loaf, slice and enjoy!