I don't have a good relationship with bundt cakes, no matter how hard I try! Loaf cakes always come out beautiful though, so I'm always adding more recipes to my repertoire. This is the best blueberry streusel loaf cake recipe!! It's like the whole cake version of the perfect blueberry muffin. It's extra perfect for the summer, when blueberries are oh so juicy and at their peak flavor.
What ingredients do you need for the best blueberry streusel loaf cake?
For the cake you'll need:
- Sugar- regular granulated sugar
- Milk- you can use real milk, or a non-dairy substitute like unsweetened almond milk
- Oil- any neutral oil will do
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- 1 pint of fresh blueberries
For the streusel topping:
- Sugar
- All-purpose flour
- Butter or margarine
- Cinnamon
How to:
Preheat oven to 350 F. Combine the sugar, milk, oil, egg and vanilla in a large bowl. Set the mixture aside. In a separate bowl, mix together the flour, baking powder, and salt. Add the flour mixture to the wet ingredients and stir until just combined. Gently fold in the blueberries with a spatula. Pour into a greased loaf pan and set aside while making the crumbs. Combine the crumb ingredients in a bowl and form crumbs with your fingers. Sprinkle over the loaf cake and bake for 60-65 minutes. Cool for 15 minutes before removing from the pan and placing on a cooling rack.
Storing the best blueberry streusel loaf cake
Store 1-2 days in an airtight container on the counter. You can freeze this loaf cake for up to 3 months if stored properly.
Serving
This cake pairs beautifully with any kind of coffee but especially my cold brew recipe! It's the perfect indulgence for a summery Shabbos morning.
Substitutions
You may use frozen blueberries instead of fresh, just rinse them under cold water first so that your whole cake doesn't turn purple!
The Best Blueberry Streusel Loaf Cake
Ingredients
Cake:
- ¾ cup sugar
- ½ cup milk soy, almond, or regular
- ½ cup oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 pint fresh blueberries (16 oz)
Streusel topping:
- ¼ cup sugar
- 5 tablespoon all-purpose flour
- 4 tablespoon margarine or butter cut into chunks
- ¾ teaspoon cinnamon
Instructions
- Preheat oven to 350F
- In a medium sized bowl, stir together the sugar, milk, oil, egg and vanilla extract and set aside.
- In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients mixture. Mix well.
- Gently fold in the blueberries with a spatula.
- Pour the batter into a greased 9" loaf pan.
- Combine the streusel topping ingredients in a bowl, and use your finger to form crumbs. Sprinkle over the cake.
- Bake for 60-65 minutes, until an inserted toothpick comes out clean and the crumbs are golden.
- Cool for 15 minutes in the loaf pan before removing the cake and transferring it to a cooling rack.
I always love to hear from you, so feel free to leave any questions or comments below.
Until next time,
Sara
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