Blueberry and Philly Loaf Cake

Philadelphia Professional


Premium Supplier 29th April 2024
Philadelphia Professional


Premium Supplier

Blueberry and Philly Loaf Cake

100 min

Try out our Blueberry Philly Loaf for a sweet treat. The addition of Philadelphia Original is perfect for this cake as it creates the fluffiest sponge texture.

A recipe developed exclusively for Philadelphia Professional by Jessica Ayling.
Serves - 12


  • 150 g unsalted butter, at room temperature
  • 180 g Philadelphia Original
  • 300 g caster sugar
  • 4 large free-range eggs
  • 1 tsp vanilla essence
  • 300 g self raising flour
  • 1/2 tsp salt
  • 100 g blueberries tossed in flour

Philly Frosting

  • 50 g soft olive oil
  • 100 g icing sugar
  • 50 g Philadelphia Original


1. Pre-heat the oven to 175 °C. Line a loaf tin (240 x 140 x 80 mm) with unsalted butter and self-raising flour to prevent the loaf cake from sticking.
2. With an electric whisk, beat the butter and Philadelphia together until smooth.
3. Whisk in the caster sugar, this should take approximately 5 minutes to ensure the batter becomes light and fluffy.
4. Slowly whisk in the eggs, one at a time, and then whisk in the vanilla essence.
5. On a lower setting, gently whisk in sieved self-raising flour and salt until just combined.
6. Gently mix in the blueberries using a spoon – top tip – lightly toss the blueberries in self-raising flour to prevent the fruit from sinking.
7. Place the batter into the loaf tin and tap on the work surface to settle the batter and remove any air bubbles.
8. Place in the pre-heated oven on the middle shelf for 70 to 90 minutes. Check the loaf cake is baked by placing a knife in the centre of the cake and it should come out clean. If the loaf begins to brown too much through cooking cover with tin foil.
9. Once baked, remove the loaf cake from the oven and allow to cool in the tin for 15 minutes, then cool thoroughly by removing the loaf cake from the tin and cooling on a wire rack completely.
10. To make the frosting, whip the soft butter with the icing sugar until pale. Then fold in the Philadelphia and mix to combine. Spread evenly over the cake and allow to set, approximately 15 minutes, then serve.

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