Blueberry Streusel Loaf Cake

I thought I’d give you something savory next. “Enough with the baking!” I told myself. Then I found myself searching for the perfect cake to add to my mishloach manos. I originally wanted to make my famous copy cat Starbucks lemon loaf cake, but I couldn’t find the lemon extract I usually use in the store.

Off I went looking for a good loaf cake idea. Nothing will beat the lemon loaf (in my opinion) but something that would make a good plan B. A loaf cake that tasted exactly like your best bakery blueberry muffin seemed to be a good place to start!

It took a few times to get it just right. Not too dry, not too moist, and no sinking blueberries. Some recipes call for tossing the blueberries in flour before baking to prevent sinking, but this batter is just thick enough to hold them in place. I love that there is oil, and not butter or margarine, in the batter. We save that not good for you goodness for the crumbly topping. Sinful as it should be be.

Cut yourself a slice, grab a steaming cup of coffee and your laptop, and hang out a while.

Blueberry Streusel Loaf Cake


for the cake:

  • 3/4 Cup Sugar
  • 1/2 Cup Milk (soy or regular)
  • 1/2 Cup Oil
  • 1 Large Egg
  • 1 Tsp Vanilla Extract
  • 2 Cups All-purpose flour
  • 2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Pint Fresh blueberries

for the streusel topping:

  • 1/4 Cup Sugar
  • 5 Tbsp All-purpose flour
  • 4 Tbsp Butter or margarine cut into chunks
  • 3/4 Tsp Cinnamon


  • Preheat the oven to 350 degrees.
    In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold the blueberries gently into the batter with a spatula.
    Pour the bread batter into a parchment lined loaf pan. Combine the topping ingredients in a bowl, and form crumbs with your fingers. Sprinkle over the cake.
    Bake for 60-65 minutes.

Until next time,


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