Strawberry Blueberry Loaf Cake Recipe

Finish your July 4th feast on the lighter side with Strawberry Blueberry Loaf Cake—packed with fresh blueberries and strawberry puree, then finished with whipped cream and extra berries. A refreshing dessert for warm summer days. Makes 1 cake.

I adore fresh berries all summer long. They’re bright, juicy and effortless, and they make the best seasonal desserts. This Strawberry Blueberry Loaf Cake showcases both berries in a simple loaf that’s easy to make ahead, travels well and looks beautiful on a dessert table.

This loaf is ultra-moist and naturally colorful from the strawberry puree and fresh blueberries. It’s dairy-free as written, so it works well for guests avoiding dairy when topped with a coconut whipped cream or served with a light dollop of traditional whipped cream.

Why I love this recipe

This loaf balances convenience and flavor: the strawberry puree adds vibrant color and tang, while the blueberries give pops of sweet juiciness throughout. It’s quick to prepare, easy to freeze, and simple to slice and serve at a picnic, potluck or Independence Day celebration. It also adapts nicely—switch the berries, add citrus zest or fold in nuts for texture.

What you need to make this recipe

Kitchen tools: a blender (for the puree), a loaf pan, and a hand mixer or whisk work best. A wire rack for cooling is helpful.

Here’s what to shop for and prepare:

• Fresh blueberries — choose ripe, sweet berries for the best flavor.
• Eggs — large eggs are used to give structure and moisture.
• Granulated sugar — this recipe relies on white sugar for sweetness.
• Unsweetened vanilla almond milk — or any unsweetened milk you prefer.
• Extra virgin olive oil — or a neutral oil such as vegetable or canola.
• Pure vanilla extract — real vanilla lifts the flavors.
• All-purpose flour — standard AP flour; gluten-free blends have not been tested here.
• Baking powder — the leavening agent; make sure it’s fresh.
• Kosher salt — balances the sweetness.
• Strawberries — used for the puree; fresh or thawed frozen berries both work.
• Sweetened whipped cream — optional topping. For dairy-free, use chilled coconut cream whipped with a little powdered sugar.
• Additional berries — sliced strawberries and whole blueberries for garnish.

Variations on this treat

Add nuts: Fold in chopped pecans or walnuts for crunch.

Swap berries: Raspberries or blackberries would work well in place of or alongside the blueberries.

Add citrus zest: A teaspoon of lemon or orange zest brightens the loaf and complements the berries.

How to make a Berry Loaf Cake

Make the strawberry puree. In a blender combine 1 cup strawberries and 1/4 cup granulated sugar. Blend until smooth and set aside.

Toss the blueberries in flour. Coat 1 cup blueberries with about 1 tablespoon of flour; this helps keep them suspended in the batter so they don’t sink.

Preheat and prep. Preheat the oven to 350°F (175°C). Spray or grease an 8.5″ x 4.5″ loaf pan and line it with a parchment sling if you like for easy removal.

Combine dry ingredients. In a bowl whisk together 1 1/4 cups all-purpose flour plus 1 tablespoon, 1 1/2 teaspoons baking powder and 1/4 teaspoon kosher salt. Set aside.

Beat eggs and sugar. In a second bowl whisk 2 eggs with 1/2 cup granulated sugar until smooth and slightly fluffy. A hand mixer speeds this step.

Add wet ingredients. Stir in 1/4 cup unsweetened vanilla almond milk (or other milk), 1/4 cup extra virgin olive oil and 1 tablespoon pure vanilla extract to the egg mixture and mix until combined.

Fold in dry ingredients. Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.

Swirl in the strawberry puree. Pour the strawberry puree into the batter and gently swirl it through so you get a marbled look but the batter remains mostly combined.

Fold in blueberries. Carefully fold the floured blueberries into the batter.

Bake. Pour the batter into the prepared loaf pan and bake at 350°F for about 1 hour, then check doneness with a toothpick or knife. Depending on your oven it may take up to 1 hour 15–30 minutes; if the top browns too quickly, tent with foil for the remaining bake time.

Cool and serve. Let the loaf cool completely on a wire rack before slicing. Serve with whipped cream (traditional or coconut) and extra fresh berries.

Quick tips and tricks to the best loaf cake

• Don’t rush the bake. Give the cake enough time to set in the center; underbaked batter will be gooey.
• Freeze for later. The loaf freezes well—wrap tightly in plastic wrap and thaw in the fridge.
• Cool completely before slicing. This ensures cleaner slices and prevents crumbling.
• Garnish thoughtfully. Use berries that echo the flavors inside the loaf; sliced strawberries and whole blueberries are classic.
• Serve with extras. A scoop of vanilla ice cream or a generous dollop of whipped cream makes this loaf feel extra special.

Ingredients (at a glance)

• Strawberry Puree: 1 cup strawberries, 1/4 cup granulated sugar
• Pound Cake: 1 1/4 cups all-purpose flour + 1 tbsp, 1 1/2 tsp baking powder, 1/4 tsp kosher salt, 1 cup blueberries (tossed in 1 tbsp flour), 2 eggs, 1/2 cup granulated sugar, 1/4 cup unsweetened vanilla almond milk, 1/4 cup extra virgin olive oil, 1 tbsp pure vanilla extract
• Toppings: whipped cream (or whipped coconut cream), additional sliced strawberries and blueberries

Instructions (concise)

1. Blend strawberries and sugar into a smooth puree; set aside.
2. Toss blueberries in flour and set aside. Preheat oven to 350°F and prepare loaf pan.
3. Whisk dry ingredients. Beat eggs and sugar until smooth; add milk, oil and vanilla.
4. Fold dry ingredients into wet. Swirl in strawberry puree and fold in blueberries.
5. Pour into pan and bake 1–1.5 hours until a toothpick comes out clean. Cool completely, slice and serve with whipped cream and fresh berries.

Notes

To keep the recipe dairy-free, chill a can of full-fat coconut cream, scoop the solidified cream and whip it with a little powdered sugar until fluffy. Use that in place of traditional whipped cream.

Nutrition (per slice, approximate)

Calories: 248 kcal | Carbohydrates: 39 g | Protein: 4 g | Fat: 8 g | Sugar: 22 g | Fiber: 2 g

If you try this Strawberry Blueberry Loaf Cake, enjoy the bright berry flavors and feel free to experiment with citrus zest, different berries or a crunchy nut topping to make it your own.