Indulge your taste buds in the sumptuous allure of a Wild Blueberry Loaf Cake, where the natural sweetness of wild blueberries takes center stage in this delectable treat. This moist and tender creation is a celebration of simple yet luxurious flavors, making it an ideal companion for cozy mornings or delightful afternoons.

The journey begins with a harmonious blend of dry ingredients – all-purpose flour, baking powder, baking soda, and a touch of salt. In the heart of the recipe lies the vegan magic, where softened vegan butter and granulated sugar intertwine to create a creamy base. Flax eggs, vanilla extract, non-dairy yogurt, and a splash of non-dairy milk join the ensemble, forming a velvety batter that promises a melt-in-your-mouth experience.

What sets this loaf apart is the generous addition of wild blueberries, their burst of natural sweetness and vibrant color weaving throughout the cake. Whether using fresh or frozen, these tiny treasures add a burst of flavor in every bite, creating a delightful mosaic of texture and taste.

As the Wild Blueberry Loaf Cake bakes, the kitchen becomes enveloped in a tantalizing aroma, foreshadowing the delight to come. Once out of the oven, a simple yet luscious glaze, crafted from powdered sugar, non-dairy milk, and vanilla extract, is drizzled over the cooled loaf, enhancing its sweetness and providing a finishing touch of decadence.

Sliced into generous portions, each piece reveals the perfect union of moist crumb and juicy blueberries. Enjoy it with your morning coffee, as a delightful dessert, or share it with loved ones for a moment of pure, unadulterated bliss. This Wild Blueberry Loaf Cake is not just a recipe; it’s an invitation to savor the simple pleasures and flavors that make life delicious.

Wild blueberry loaf cake


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted (or any other vegetable oil)
  • 3/4 cup maple syrup or agave nectar
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups wild blueberries (fresh or frozen)


  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the melted coconut oil, maple syrup or agave nectar, applesauce, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Gently fold in the wild blueberries.
  6. Pour the batter into the prepared loaf pan.
  7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Nutritional Information (Approximate per serving):

This information can vary based on specific ingredient quantities and variations in the recipe. Below is a general estimate, assuming 12 servings per loaf.

  • Calories: 200-250 kcal
  • Protein: 2-3g
  • Carbohydrates: 30-35g
    • Dietary Fiber: 2-3g
    • Sugars: 15-20g
  • Fat: 8-10g
    • Saturated Fat: 6-8g
    • Monounsaturated Fat: 1-2g
    • Polyunsaturated Fat: 0.5-1g
  • Cholesterol: 0mg
  • Sodium: 150-200mg
  • Potassium: 100-150mg