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BISCUITS, SCONES, MUFFINS & QUICK BREADS

When blueberry muffins aren’t enough, reach for this loaf. It’s packed with both fresh blueberries and blueberry pie filling, resulting in the best loaf cake, like, ever.

MAKES 8 TO 10 SERVINGS

1

⁄2 cup unsalted butter softened

1⁄2 cup granulated sugar2 eggs

1

⁄4 cup sour cream

3

⁄4 cup self-rising flour

1

⁄4 cup plus 2 teaspoons all-purpose flour

1⁄2 teaspoon salt2 tablespoons heavy cream

1

⁄2 cup fresh blueberries

3 to 4 tablespoons purchased blueberry pie filling2 tablespoons coarse sugar

Preheat the oven to 350°F, and grease and flour a 9-by-5-inch loaf pan. In a bowl, beat together the butter and granulated sugar until fluffy. Add the eggs and sour cream and beat until combined. Add the self-rising flour, 1⁄4 cup of the all-purpose flour, and the salt. Mix until combined—it will be thick. Beat in the heavy cream.

In a bowl, toss the fresh blueberries with the remaining 2 teaspoons all-purpose flour until coated, and then fold into the batter. Spread about half of the batter into the pan. Then take 1 to 2 tablespoons of the blueberry pie filling and drizzle it into the batter. Using a butter knife, swirl the pie filling into the batter, creating a mottled effect. Spread the remaining batter over the top, drop in the remaining pie filling, and swirl again. Sprinkle the top with the coarse sugar.

Bake until a cake tester comes out clean, 50 to 60 minutes. Let cool completely on a wire rack before removing from the pan. Slice and serve.

DOUBLE-BLUEBERRY LOAF CAKE