• In a wide bowl add room temperature butter and sugar and beat until it turns fluffy.
  
• To the mixture, sieve all the dry ingredients (all-purpose flour, baking powder, baking soda, salt).
  
• Now add in milk and vanilla extract and mix it. I used an electric hand beater for mixing the cake batter. Beat for a minute or two to get an even smooth batter, as shown in the picture. Even the balloon whisk will do the wonder.
  
• Finally, add in fresh blueberries and mix them gently with a spatula.
  
• Preheat the oven to 180*C. And grease the mini loaf pan with butter and dust it with all-purpose flour. Transfer the cake batter to the loaf pan and gently tap the pan to release the air pockets in it.
  
• Bake it for 20 to 22 minutes or until the inserted skewer comes clean. Transfer it from the oven and let it cool completely on a cooling rack.
  
• When it is completely cooled, demould on to the cooling rack.
  

HOW TO SUGAR GLAZE?

• Add icing sugar in a bowl. To it add two to three tablespoons of milk, and mix well until it forms a smooth glaze. Simple sugar glaze is ready to top the mini loaf blueberry cake.
  

HOW TO SERVE?

• Serve the mini loaf cake with a hot cuppa coffee or serve it for breakfast, brunch, and kid’s snack box. It is also a perfect dessert for all parties. It is also a perfect dessert for all parties with a scoop of your favourite ice cream.