Steam-Baked Blueberry Steusel Loaf
Alamelu Lakshmanan
November 22, 2022
This streusel-topped cake is a simple and deliciously moist loaf that makes for a perfect breakfast! You can substitute the blueberries with the berries of your choice, and you can also add in nuts, if desired.
Serves
6
Prep Time
00:30
Cook Time
00:25
5 (2)
275
Ingredients
For the Cake
125 g (9 Tbsp)
unsalted butter, at room temperature
64 g (1/3 cup)
granulated sugar
52 g (5 Tbsp)
brown sugar
60 g (1/4 cup)
plain yogurt
1 large
egg
25 ml (5 tsp)
whole milk
1 tsp
fresh lemon juice
130 g (3/4 cup plus 3 Tbsp)
all-purpose flour
½ tsp
baking powder
¼ tsp
fine salt
71 g (1/2 cup)
blueberries
Lemon zest (optional)
For the Streusel
25 g (2 1/2 Tbsp)
all-purpose flour
10 g (2 tsp)
melted unsalted butter
15 g (1 1/2 Tbsp)
brown sugar
¼ tsp
ground cinnamon
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Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 25%
Temp: 375°F
Heat: Rear
2. Prepare the Pan
Grease and line a 3- by 8-inch loaf pan and set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Wet Ingredients
Add the yogurt, egg, milk, and lemon juice. Beat until combined.
5. Add Dry Ingredients
In a second bowl, sift together the flour, baking powder, and salt. Add the dry mixture to the butter mixture and stir gently until incorporated.
Fold in the blueberries and lemon zest, if desired. Do not over-mix the batter.
6. Make the Streusel and Assemble
Use your hands to rub together the flour and butter in a small bowl until it resembles breadcrumbs. Add the brown sugar and cinnamon and mix to combine.
Pour the batter into the prepared pan and top with the streusel.
7. Bake
Rack
Bake the cake until it is golden brown and a skewer inserted in the center comes out clean, 25 to 30 minutes.
Sous Vide Mode: Off
Steam: 25%
Temp: 375°F
Heat: Rear
00:25 Timer
8. Cool and Serve
Let the cake cool completely in the loaf pan before slicing and serving. This cake can be stored at room temperature for up to 2 days.
11 Comments
Kimberley Daly
Tastes fantastic but I needed 36 minutes for a toothpick to come out dry. Using the directions as written, it was raw in the middle and needed more time.
2y
A
Anova Culinary
thanks for the feedback! This is on our retest list (just haven’t gotten to it yet).
2y
Sabrina
Tastes great however timing was very off for me - took me 30 minutes to prep and 32 minutes for a pick to come out dry!
2y
A
Anova Culinary
thanks for the feedback! We’ll look at the timing of this recipe again.
2y
Owen A
You can't use melted butter for the streusel. I did without thinking following the recipe and I got a roux! You need cut up cold butter for streusel.
3y
R
Rob
Did this actually get fixed? We were not watching closely but we never saw any steam and the water level is unchanged. The final cake was wet, not moist, inside.
3y
A
Anova
hello! At a high baking temperature you may not see steam at all. The water level rarely visibly changes while cooking since the oven is nicely sealed. A wet cake means it was likely underbaked a little bit. Try a couple minutes longer!
3y
R
Rob
I think the issue was the tank not being seated properly. It looked seated OK but the valve was not opening. Pushing firmly would not get it to engage but after some frustrated wriggling the top suddenly shifted sideways 1/2 cm and I was able to push it back to engage the valve. There is a small design flaw that allows the tank to look as if it is in place but it is actually slightly off.
3y
Anova Food Nerd kbh
In this recipe the 25% steam wasn't added? I had to manually add 25% on the oven controls?
4y
A
Anova
Hi! We will get this fixed ASAP. Thank you!
3y
Anova Food Nerd kbh
thx you so much 😁
3y
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