Blueberry Streusel Loaf Cake
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch loaf
- ⅓cup/45 grams all-purpose flour
- ⅓cup/30 grams old-fashioned oats
- ¼cup/55 grams light brown sugar
- ¼teaspoon baking powder
- ¼teaspoon ground cinnamon
- ¼teaspoon fine sea salt
- 5tablespoons/70 grams cold unsalted butter, cut into ½-inch cubes
- Nonstick cooking spray
- 1½cups/220 grams fresh or frozen blueberries
- 2¼cups/290 grams all-purpose flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- 5tablespoons/70 grams unsalted butter, at room temperature
- 3tablespoons vegetable oil
- ½cup/100 grams granulated sugar
- ⅓cup/75 grams light brown sugar
- 1large egg, at room temperature
- 1½teaspoons vanilla extract
- ¾cup/180 milliliters buttermilk, at room temperature
For the Streusel
For the Cake
Preparation
- Step 1
Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
- Step 2
Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
- Step 3
Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- Step 4
Make the cake: In a medium bowl, toss the blueberries with ¼ cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
- Step 5
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
- Step 6
Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
- Step 7
Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
- Step 8
Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over ¾ full. Place it on a parchment-lined baking sheet.
- Step 9
Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about ½ inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it’s browning too quickly.
- Step 10
Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.
Private Notes
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Cooking Notes
Sami I
I did 23 minutes at 400 and 48 minutes and 325 and it turned out great.
Emily
Really good. Baked at 5,200’ with the following batter adjustments: 275g flour 1tsp baking powder Scant .5 tsp baking soda 70g unsalted butter 3tbs veg oil 95g granulated sugar 70g brown sugar 1 egg 1.5 tsp vanilla 180g 2tbs buttermilk Oven at 415 for 17 mins Then 340 for 40 mins
Melissa
I agree! The bread dough is fine, but the streusel needs more sugar, more cinnamon, chopped nuts, and leave out the baking powder! Sad to say, we threw our leftovers out.
Violet
Blech...no one at my table enjoyed this. All agreed it was tasteless. I’m going to try toasting it in a last ditch attempt to justify wasting ingredients.
Tom R
Ummm, so when it says 40-45 minutes, does that include the 20-25 at 400 degrees, or is that in addition? I think the recipe should clarify, but I’m about to find out.
terry r.
This is REALLY good. However...the amount of streusel is not enough to divide. Either make at least a recipe and a half or just use the original amount and only use on the top.
michael b
Made this for a brunch this morning with very positive feedback. I was a bit bewildered about the baking powder in the streusel, but understood when it helped create lovely sweet pockets within the bread. I do not like overly sweet cakes when using buttermilk, so I used frozen wild blueberries from the summer and cut down on the granulated sugar by 1/3. Beautiful rich flavor in the cake.
Adrian
Didn’t add the parchment paper. My loaf pan is ceramic - so didn’t need it. Great cake. Should’ve added other spices, not just cinnamon.
T Barry
Made this for house guests. They loved it! Made it just as written and it was lovely. Will make it again.
John in Chicago
We really liked this. It's not overly sweet, just the right amount in my opinion. I did find that the streusel added to the interior of the cake got a bit lost. I might just add it all to the top next time.
gus
Agree the pan size is too small for this much batter: overflowed when baked. Are these recipes even tested?
Bonnie B.
Used 2 8 1/2x4 loaf pans and cut the time to 15 a 400 and about 10-12 at 350 on an electric oven that doesn’t run at even heat. Just streusal on top, it was enough. Substituted blueberry greek yogurt (using sub ratio ) but found batter to be very thick and added almond milk by eye. Added 1 c chopped walnuts. Like to get protein in as we often eat for breakfast. Slightly reduced sugar due to sugar in strusal. It’s good but a lot osteps. Making 2 seems to last longer, ill freeze one.
Susan Jacobsen
The pan suggested was too small and the batter and topping ran over. Also, I agree that the streusel didn’t need the baking soda. The taste was good, but I think a round Bundt pan would have ensured even cooking. My cake fell a little in the middle, probably too much batter for pan size.
LizzieMac
I used the streusel in this recipe to top blueberry muffins - omitting the oats because we don't eat them. It is very good and easy and formed a nice crunchy topping on the muffins. Added a dash of clove and nutmeg to cinnamon.
Great Loaf!!!
Not sure what all theneg comments about lack of spice are about... the staR of this loaf are the blueberries and struesel... if you want a spice loaf, bake one. Lemon and almond flour sound like an interesting addition.
Great Loaf!!!
Batter very thick... almost biscuit like. Surprised NYT you dont menton when using frozen berries your dough is considerably colder, and will take longer to bake
Matt
Just ok. Somewhat bland.
elaine
I made this with GF flour sub and it worked fine. Just not much flavor to this cake- similar to other reviews. Maybe it needs more vanilla and some lemon zest? I saw no point in the baking powder/soda (can't remember which it was now) to the strusel. Nice consistency - just no flavor
EmilyD
I did everything exactly as described except, skipped the parchment paper pan situation. It turned out perfect.
Jacqueline
Delicious. We added walnuts to the streusel. The cake could use some cinnamon and nutmeg as well, we used coconut sugar so it wasn't as sweet. Definitely use way more blueberries than what is called for.
Katie
This is absolutely delicious and amazing with a cup of coffee! Made exactly as instructed using fine sea salt, baked for 25 minutes at 400, then covered and baked at 325 for 45 minutes. We will definitely be making this again!
jewelryjeff
Followed recipe exactly and this cake is a winner. The crumb is delicate and moist with a crunchy crust. I calibrated my oven and know it's accurate. I suggest other readers do the same if their results were dry.
Andrew
I'm confused by the baking instructions. Do I bake for the initial 20 to 25 minutes at 400 degrees and then an additional 45 to 55 minutes, giving me a total baking time of 65 to 80 minutes or do I bake at 400 for the 20 to 25 minutes and then additional time at 325 to make my total baking time 45 to 55 minutes?
Margaret
It was not a hit - made for busy Labor Day weekend breakfast and had plenty of leftovers. Not that good for all the labor.
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