Here is a delicious, easy-to-follow recipe for a **Vanilla and Blueberry Loaf Cake (or Pudding)**, written in English.  
**Vanilla and Blueberry Loaf Cake**  
**Ingredients**  
**For the Cake:**  
**1 ½ cups** all-purpose flour  
**1 ½ tsp** baking powder  
**¼ tsp** salt  
**½ cup (1 stick)** unsalted butter, softened  
**¾ cup** granulated sugar  
**2 large** eggs (at room temperature)  
**1 ½ tsp** pure vanilla extract  
**½ cup** milk (whole milk or plant-based)  
**For the Blueberries:**  
**1 cup** fresh blueberries (plus a few extra for topping)  
**1 tbsp** all-purpose flour (to coat the blueberries so they don't sink)  
**Instructions**  
**Prep the Oven and Pan:** Preheat your oven to **350°F (175°C)**. Grease a standard 9x5-inch loaf pan with butter or cooking spray, or line it with parchment paper.  
**Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.  
**Cream Butter and Sugar:** In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together for about 2–3 minutes until light and fluffy.  
**Add Wet Ingredients:** Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.  
**Combine Wet and Dry:** Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined (do not overmix).  
**Coat and Fold in Blueberries:** In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold them into the batter using a spatula.  
**Bake:** Pour the batter into your prepared loaf pan and smooth the top. Bake for **50 to 60 minutes**, or until a wooden toothpick inserted into the center of the cake comes out clean.  
**Cool and Serve:** Let the cake cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely before slicing.