Blueberry Steusel Loaf
May 19, 2020
A simple and deliciously moist loaf cake that makes for a perfect breakfast! You can substitute the blueberries with your choice of berry and you can also add in nuts, if desired.
Unsalted Butter (room temp)
All purpose Flour
All purpose Flour (for Streusel)
Unsalted Butter - Melted (for Streusel)
Brown sugar (for Streusel)
Ground Cinnamon (for Streusel)
Begin Pre-heating the oven.
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2. Prepare the Pan
Grease and line an 8x3 inch loaf pan and set aside.
3. Creaming Butter and Sugar
In a large mixing bowl, whisk together the butter, granulated sugar and brown sugar until light and fluffy.
4. Whisk the egg
Add the egg, milk, lemon juice and yogurt to the creamed butter mixture and whisk till combined.
5. Fold the flour mixture and blueberries
Sift together the flour, baking powder and salt. Add this to the butter mixture and mix until incorporated. Fold in the blueberries and some lemon zest(optional). Do not over mix the batter.
6. Streusel Topping
Rub together 25 grams of flour and 10 grams of melters butter until it resemble breadcrumbs. To this add 15 grams of brown sugar and 1/4 tsp ground cinnamon.
7. Cooking direction
Pour the batter into prepared loaf pan, sprinkle the streusel topping on top of the batter and bake until golden brown or until a skewer inserted comes out clean.
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8. Serve once cooled
Remove the loaf from the baking pan after it cools down and enjoy. This loaf last upto 2 days.
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