Aunt Martha always baked this right when the weather started getting warm and the smell alone brings back so many childhood memories. I finally managed to recreate that exact same comforting texture!

Once it has cooled a bit, you can serve directly from the ceramic pan for a cozy, farmhouse feel, or carefully run a knife around the edges and lift the loaf out to slice. Cut into thick slices and enjoy warm or at room temperature. Store leftovers covered at room temperature for up to 2 days, or refrigerate for a slightly firmer, next-day slice that’s wonderful toasted.
Variations & Tips
For a slightly tangier loaf, drizzle a quick lemon glaze over the cooled top: stir together 1/2 cup powdered sugar with 1–2 tablespoons fresh lemon juice until smooth, then let it run unevenly over the surface so it settles into the bumps and cracks. If you prefer a lighter texture, you can replace 1/4 cup of the all-purpose flour with cake flour, sifting them together before adding. Frozen blueberries work just fine; use them straight from the freezer and toss in flour as directed, but expect the batter to look a bit streaked—bakes up just as tasty. You can also swap in raspberries or blackberries for some or all of the blueberries, keeping the amount the same. For a little extra richness, stir in 1 teaspoon of vanilla extract along with the lemon zest, or fold in a small handful (about 1/3 cup) of white chocolate chips with the berries for a sweeter, more dessert-like loaf. If your kitchen runs cool and the butter doesn’t soften easily, cut it into small cubes to speed things along, and if you’re baking at high altitude, start checking for doneness 5–10 minutes earlier. However you adjust it, keep the basic method the same—that’s what gives you that familiar, comforting, Aunt-Martha-style crumb.