Irresistible Plumcake aux Myrtilles Recipe | Moist Blueberry Loaf Cake 2025

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There’s something truly magical about the simplicity and comfort of a loaf-style cake, especially when it’s packed with the juicy burst of blueberries. That’s exactly what you get with the Plumcake aux Myrtilles—a beautifully soft, moist, and slightly sweet cake that’s bursting with fresh or frozen blueberries in every bite. Originating from European traditions and adapted for American kitchens, this delightful recipe is the perfect fusion of old-world charm and modern-day baking ease.

The Plumcake aux Myrtilles isn’t your average blueberry loaf. It’s a tender, butter-based cake that’s enriched with a touch of yogurt or buttermilk for that delicate crumb, and it bakes up into a golden, aromatic loaf that’s both visually stunning and delicious. While the word “plumcake” may confuse some (as there are no plums involved!), in European baking, “plumcake” often refers to any rich, fruit-filled loaf. In this case, it’s the myrtilles—or blueberries—that steal the show.

What makes the Plumcake aux Myrtilles particularly appealing is its versatility. It can be served as a breakfast treat, a tea-time companion, or even as a light dessert. This recipe feels indulgent without being too rich or overly sweet, making it a favorite among those who love baked goods that are as elegant as they are comforting. It’s the kind of treat you could imagine in a countryside kitchen, paired with a warm drink, sunlight streaming in the window.

And it’s not just the taste and texture that make the Plumcake aux Myrtilles so special—it’s the simplicity of its preparation. With a handful of accessible pantry staples and a quick mixing process, this cake is beginner-friendly and perfect for impromptu baking sessions. Whether you’re baking for a brunch gathering, a special occasion, or simply to use up some extra blueberries, the Plumcake aux Myrtilles is a dependable go-to.

Throughout this blog, we’ll walk you through every step to ensure your Plumcake aux Myrtilles turns out beautifully. From selecting the best blueberries to achieving the perfect rise and avoiding common baking pitfalls, we’re covering it all. Get ready to fall in love with a cake that’s as easy to make as it is impressive to serve. Your new favorite bake may just be this charming and flavorful Plumcake aux Myrtilles.

What You’ll Need

To create the perfect Plumcake aux Myrtilles, you’ll want to gather the right ingredients and tools before you start. This helps ensure a smooth baking process and gives you the best possible results. The beauty of the Plumcake aux Myrtilles lies in its simplicity, which means each ingredient plays a key role in delivering the perfect flavor, moisture, and texture.

🧁 Ingredients:

Here’s what you’ll need to bake one delicious Plumcake aux Myrtilles loaf:

1 ½ cups (190g) all-purpose flour – Provides structure to the cake.
1 tsp baking powder – Helps the loaf rise gently and evenly.
½ tsp baking soda – Reacts with the yogurt or buttermilk for an extra lift.
¼ tsp salt – Balances the sweetness and enhances flavor.
½ cup (115g) unsalted butter, softened – For rich flavor and moisture.
⅔ cup (135g) granulated sugar – Just the right amount of sweetness.
2 large eggs – Bind the ingredients and create a soft, rich texture.
1 tsp pure vanilla extract – Adds depth and warmth to the overall flavor.
½ cup (120g) plain yogurt or buttermilk – Keeps the cake moist and tender.
1 ¼ cups (170g) fresh or frozen blueberries (myrtilles) – The star of the show!
1 tbsp all-purpose flour (for coating blueberries) – Prevents them from sinking.

Each of these ingredients contributes something important to the Plumcake aux Myrtilles. Substituting one can change the outcome, so try to use the listed items as closely as possible. You can, however, adapt for dietary needs—use dairy-free yogurt, gluten-free flour, or a plant-based butter alternative if necessary.

🍽️ Equipment:

In addition to your ingredients, you’ll also need:

1 standard 9×5-inch loaf pan
Mixing bowls (1 large, 1 medium)
Electric hand mixer or stand mixer (optional, but helpful)
Whisk and spatula
Measuring cups and spoons
Cooling rack

Having all your tools and ingredients prepped and ready will make the baking process more enjoyable. Since the Plumcake aux Myrtilles is a straightforward recipe, keeping everything within reach means you can focus on mixing, folding, and baking without interruption.

With everything set, you’re ready to move on to the fun part—bringing your Plumcake aux Myrtilles to life! In the next section, we’ll walk you through step-by-step instructions, including full measurements and baking tips to make sure your loaf is picture-perfect and delicious every time.

How to Make (Include Full Measurements)

Baking the perfect Plumcake aux Myrtilles is a rewarding and straightforward process. With a few quality ingredients and a bit of care, you’ll end up with a golden, moist, and blueberry-packed loaf that will become a staple in your kitchen. Let’s walk step-by-step through the method so your Plumcake aux Myrtilles turns out beautifully every time.

📝 Full Ingredients Recap:

1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
⅔ cup (135g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
½ cup (120g) plain yogurt or buttermilk
1 ¼ cups (170g) fresh or frozen blueberries
1 tbsp all-purpose flour (to coat the blueberries)

🧁 Step-by-Step Instructions:

1. Preheat and Prepare:

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This ensures your Plumcake aux Myrtilles doesn’t stick and keeps its beautiful shape.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step evenly distributes the leavening agents and salt throughout the batter for an even rise.

3. Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This takes about 2–3 minutes with a hand or stand mixer. The air you incorporate here helps give your Plumcake aux Myrtilles a lighter crumb.

4. Add Eggs and Vanilla:

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. At this point, the batter should be smooth and creamy, forming the flavor base of the Plumcake aux Myrtilles.

5. Alternate Dry and Yogurt:

Add the dry ingredients to the wet mixture in three parts, alternating with the yogurt or buttermilk. Start and end with the dry mixture. Mix just until combined—do not overmix, or your Plumcake aux Myrtilles may turn dense.

6. Prepare Blueberries:

Toss the blueberries in 1 tbsp of flour. This prevents them from sinking to the bottom. Gently fold them into the batter with a spatula to ensure even distribution throughout the Plumcake aux Myrtilles.

7. Bake:

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it with foil around the 40-minute mark.

8. Cool Completely:

Allow the Plumcake aux Myrtilles to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to slice cleanly.

Now your Plumcake aux Myrtilles is ready to be enjoyed! Whether served warm or chilled, plain or with a dusting of powdered sugar, each slice bursts with fruity flavor and tender texture.

Love baking with chocolate? Try our Decadent Cherry Chocolate Cake Recipe

Serving and Storage Tips

Once your Plumcake aux Myrtilles is baked to perfection, the next step is knowing how to serve and store it so that every bite is as delightful as the first. While this cake is incredibly easy to make, the way it’s served and preserved can elevate the entire experience.

🍽️ Serving Suggestions:

The Plumcake aux Myrtilles shines as a breakfast cake, afternoon snack, or light dessert. You can serve it just as it is, or enhance the presentation and flavor with a few simple additions:

Warm and plain: A classic way to enjoy the Plumcake aux Myrtilles is to slice it while it’s still slightly warm. The blueberries are soft and juicy, and the cake is tender and fragrant.
With a dusting of powdered sugar: This adds a lovely visual touch and a bit of extra sweetness.
Drizzled with lemon glaze: Mix powdered sugar and lemon juice for a tangy icing that complements the blueberry flavor beautifully.
Served with whipped cream or Greek yogurt: A dollop on the side adds richness and makes the Plumcake aux Myrtilles feel extra indulgent.
With fresh berries on top: Highlight the fruitiness by topping your slice with extra fresh blueberries, strawberries, or raspberries.

Whether you serve it at brunch or offer it as an after-dinner sweet, the Plumcake aux Myrtilles will feel right at home.

🧊 Storage Tips:

One of the wonderful things about the Plumcake aux Myrtilles is its shelf life. It holds up well for several days, and the flavor continues to develop as it sits.

Room Temperature: Store in an airtight container for up to 3 days. Keep it in a cool, dry spot away from sunlight.
Refrigeration: If your kitchen is warm or humid, refrigerate the Plumcake aux Myrtilles. Wrap it in plastic wrap or foil and place in a sealed container. It will stay fresh for up to 5–6 days.
Freezing: The Plumcake aux Myrtilles freezes beautifully. Wrap individual slices or the entire loaf tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.

🍰 Reheating:

To enjoy the Plumcake aux Myrtilles warm, place slices in the microwave for 10–15 seconds. You can also toast them lightly for a crisp edge and soft interior—perfect with a pat of butter or a spoonful of jam.

Mistakes to Avoid

Baking a flawless Plumcake aux Myrtilles can seem easy, and it truly is when you follow the right method—but there are a few common pitfalls that can affect the taste, texture, and appearance of your cake. Whether you’re new to baking or consider yourself a seasoned home baker, reviewing these mistakes can help ensure your Plumcake aux Myrtilles turns out perfectly every single time.

1. Using Too Many or Too Few Blueberries

The star ingredient in the Plumcake aux Myrtilles is, of course, the blueberries. If you go overboard and add too many, the batter can become soggy or too wet, affecting the bake and structure. On the flip side, using too few will result in a lackluster flavor and uneven distribution. Stick to the recommended 1 ¼ cups (170g) and make sure to coat them lightly in flour before folding them into the batter to keep them suspended evenly throughout.

2. Overmixing the Batter

This is a classic baking error. When you mix your batter too much after adding the dry ingredients, it can lead to a dense, tough loaf. The gluten in the flour starts to develop more the longer it’s mixed, so be gentle—stir just until the ingredients are combined. This will help your Plumcake aux Myrtilles remain tender and fluffy.

3. Incorrect Oven Temperature

A frequent issue with loaf cakes like Plumcake aux Myrtilles is underbaking or overbaking due to incorrect oven temperatures. Always preheat your oven to 350°F (175°C) and, if possible, use an oven thermometer to verify the actual internal temperature. Too hot and your cake will brown too quickly on the outside while staying raw in the center; too cool and it will take much longer to rise and bake evenly.

4. Skipping the Blueberry Tossing Step

It might seem like a small detail, but not tossing your blueberries in flour before folding them in can lead to them all sinking to the bottom. The flour coating helps suspend them throughout the cake, so each slice of your Plumcake aux Myrtilles has a perfect balance of berries.

5. Not Letting the Cake Cool Properly

When your Plumcake aux Myrtilles comes out of the oven, the temptation to slice it right away is strong—but resist! Cutting it too soon can cause the loaf to crumble or collapse. Let it cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. This rest time helps the structure set and makes slicing cleaner and easier.

6. Using Frozen Blueberries Incorrectly

If you’re using frozen blueberries for your Plumcake aux Myrtilles, don’t thaw them first. Thawing can make them bleed into the batter, turning your cake purple. Use them straight from the freezer and fold them gently into the batter with minimal mixing.

Avoiding these mistakes will not only help your Plumcake aux Myrtilles turn out better in taste and texture, but it’ll also give you the confidence to bake it again and again. The more you practice, the more these tips will become second nature—and your loaf will come out bakery-perfect every time.

Tips and Tricks

Every great recipe has its secrets, and the Plumcake aux Myrtilles is no exception. While the basic method is easy to follow, there are some clever tricks and expert techniques that can take your blueberry loaf from great to exceptional. Here are some tips that seasoned bakers swear by to ensure your Plumcake aux Myrtilles is not only delicious but consistently perfect.

1. Use Room Temperature Ingredients

Whenever possible, use room temperature butter, eggs, and yogurt or buttermilk. These ingredients combine more smoothly into the batter, resulting in a more even crumb. If your ingredients are too cold, your Plumcake aux Myrtilles batter may curdle or not blend well, which can affect texture.

2. Add a Hint of Citrus

A touch of lemon zest or orange zest can add a bright, fresh note that elevates the flavor of your Plumcake aux Myrtilles. Citrus pairs beautifully with blueberries and enhances their natural tang. Just a teaspoon or so is enough to make a difference.

3. Line the Pan with Parchment Paper

For easy removal, line your loaf pan with parchment paper, leaving overhang on the sides. This makes it simple to lift your Plumcake aux Myrtilles out once it’s cooled slightly—no more stuck bottoms or broken slices.

4. Check for Doneness the Right Way

Insert a toothpick or cake tester into the center of your Plumcake aux Myrtilles. If it comes out clean or with a few moist crumbs, it’s done. Be careful not to overbake, as that can dry out the loaf. Also remember that ovens vary, so start checking at the 50-minute mark.

5. Try a Crumb Topping

For an added touch of texture and sweetness, you can sprinkle a simple streusel topping on your Plumcake aux Myrtilles before baking. Mix 2 tablespoons of sugar, 2 tablespoons of flour, and 1 tablespoon of butter together with your fingers and sprinkle on top for a bakery-style finish.

6. Add a Glaze After Cooling

A quick lemon or vanilla glaze can make your Plumcake aux Myrtilles even more special. Mix powdered sugar with lemon juice or milk and drizzle over the cooled cake for a decorative and tasty finish.

7. Double the Batch

The Plumcake aux Myrtilles freezes well, so why not bake two loaves at once? It takes just a little more effort but gives you a backup for unexpected guests or lazy weekends when you want something sweet on hand.

These extra touches can transform your baking routine and help you master the Plumcake aux Myrtilles on a whole new level. With these tips and tricks in your toolkit, each loaf you bake will be better than the last—moist, flavorful, and packed with the perfect burst of blueberry goodness.

Suggestions

The Plumcake aux Myrtilles is a wonderfully versatile treat that you can adapt and enjoy in numerous ways. Whether you want to add your personal twist or pair it with complementary foods and beverages, here are some suggestions to inspire your next baking adventure with this delightful blueberry loaf.

1. Try Different Fruits

While blueberries are the star of the Plumcake aux Myrtilles, feel free to experiment with other fresh or frozen fruits. Raspberries, blackberries, or chopped strawberries all make excellent substitutes or additions. You can even mix fruits to create a mixed berry plumcake, adding layers of flavor and texture.

2. Incorporate Nuts or Seeds

For added crunch and nutrition, try folding in some chopped nuts such as walnuts, pecans, or almonds into the batter. Alternatively, sprinkle seeds like chia or flaxseeds on top before baking for a subtle crunch and boost of health benefits. These additions complement the soft crumb of the Plumcake aux Myrtilles perfectly.

3. Use Different Flours

While the traditional recipe calls for all-purpose flour, you can experiment with whole wheat flour or gluten-free flour blends if dietary preferences require it. Keep in mind that using alternative flours might alter the texture slightly, but with the right adjustments, your Plumcake aux Myrtilles will remain moist and flavorful.

4. Serve with a Side

Enhance your serving experience by pairing the Plumcake aux Myrtilles with sides like Greek yogurt, crème fraîche, or vanilla ice cream. These creamy sides add richness and balance the natural tartness of the blueberries.

5. Use as Breakfast or Snack

This plumcake is perfect for breakfast or a quick snack. Slice it and enjoy it with your morning coffee or tea, or pack it in your lunchbox for a tasty afternoon pick-me-up. The natural sweetness and wholesome ingredients make it a nourishing choice any time of day.

6. Gift Idea

Baked goods always make thoughtful gifts. Wrap a freshly baked Plumcake aux Myrtilles in parchment paper, tie it with a ribbon, and add a handwritten note. It’s a heartfelt way to share homemade goodness with friends, family, or neighbors.

7. Pairing with Beverages

To complement the fruity flavors of the Plumcake aux Myrtilles, consider serving it alongside herbal teas like chamomile, lemon verbena, or mint. For a non-alcoholic twist, sparkling water with a splash of lemon or blueberry syrup can elevate the tasting experience.

Exploring these ideas can help you enjoy the Plumcake aux Myrtilles in new and exciting ways, keeping this classic recipe fresh and delightful every time you bake it.

FAQ

When it comes to baking and enjoying the Plumcake aux Myrtilles, many questions often arise. To help you make the most out of this recipe, here are some frequently asked questions with detailed answers.

Q1: Can I use frozen blueberries instead of fresh for the Plumcake aux Myrtilles?

Absolutely! Frozen blueberries work perfectly for the Plumcake aux Myrtilles. Just make sure not to thaw them before adding to the batter to prevent color bleeding. Toss them in flour before folding into the batter to avoid sinking.

Q2: How long does the Plumcake aux Myrtilles keep fresh?

When stored properly in an airtight container, your Plumcake aux Myrtilles will stay fresh for about 3 days at room temperature and up to 5–6 days in the refrigerator. For longer storage, freezing is a great option for up to 2 months.

Q3: Can I make this recipe dairy-free?

Yes, you can substitute dairy ingredients with plant-based alternatives such as almond milk yogurt or coconut yogurt, and use a dairy-free butter substitute. The Plumcake aux Myrtilles will still be moist and flavorful.

Q4: What is the best way to prevent the blueberries from sinking?

The key is to coat the blueberries in a tablespoon of flour before gently folding them into the batter. This helps suspend the berries evenly throughout the Plumcake aux Myrtilles.

Q5: Can I add spices to the recipe?

Certainly! A pinch of cinnamon, nutmeg, or cardamom can add warmth and depth to the Plumcake aux Myrtilles. Add your preferred spice with the dry ingredients.

Q6: Is it okay to use a different loaf pan size?

You can use a different size pan, but the baking time may vary. A smaller pan will make a thicker cake and require more time, while a larger pan will bake faster. Keep an eye on your cake and test for doneness starting at 45 minutes.

Conclusion

The Plumcake aux Myrtilles is a timeless and delicious treat that beautifully combines the sweet and tangy flavors of fresh blueberries with the comforting texture of a moist, tender cake. This recipe offers an approachable way to bring a little bit of French-inspired baking into your home kitchen, whether you’re an experienced baker or just starting out. Its simplicity, combined with the depth of flavor, makes it perfect for any occasion — from a casual breakfast or afternoon snack to an elegant dessert.

Throughout this article, we’ve explored the essential ingredients and equipment you’ll need, the detailed step-by-step method for preparing the batter and baking the cake, as well as important tips on serving and storing your Plumcake aux Myrtilles to maximize freshness and flavor. We also covered common mistakes to avoid and insider tricks to elevate your baking game. These insights ensure your experience is smooth and your results consistently delightful.

One of the best aspects of the Plumcake aux Myrtilles is its versatility. You can tailor the recipe to suit your personal preferences and dietary needs, whether that means swapping fresh for frozen blueberries, adding a citrus zest for brightness, or incorporating nuts for texture. It’s a recipe that invites creativity and adaptation, all while delivering a crowd-pleasing result every time.

Additionally, the Plumcake aux Myrtilles makes an excellent gift and a wonderful addition to gatherings or celebrations. It’s a cake that speaks to comfort and tradition, yet with the fresh burst of blueberries that keeps it lively and refreshing. Sharing this cake with family and friends will surely bring smiles and create lasting memories.

We hope this comprehensive guide has inspired you to bake your own Plumcake aux Myrtilles and helped you feel confident in the kitchen. Baking is a rewarding journey, and this recipe is a wonderful way to enjoy the process and the delicious outcome. So, gather your ingredients, preheat your oven, and get ready to delight in the sweet, fruity goodness of a homemade Plumcake aux Myrtilles!