Blueberry Steusel Loaf

Alamelu Lakshmanan
Alamelu Lakshmanan
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.
Prep Time
Cook Time
Blueberry Steusel Loaf
5 (1)
125 g
Unsalted Butter (room temp)
64 g
Granulated Sugar
52 g
Brown Sugar
1 no.
60 g
25 ml
1 tsp
Lemon Juice
130 g
All purpose Flour
½ tsp
Baking Powder
¼ tsp
71 g
25 g
All purpose Flour (for Streusel)
10 g
Unsalted Butter - Melted (for Streusel)
15 g
Brown sugar (for Streusel)
¼ tsp
Ground Cinnamon (for Streusel)

1. Pre-heat

Begin Pre-heating the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

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.
Creaming Butter and Sugar

4. Whisk the egg

Add the egg, milk, lemon juice and yogurt to the creamed butter mixture and whisk till combined.
Whisk the egg

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.
Fold the flour mixture and blueberries

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.
Streusel Topping

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.
Sous Vide Mode: Off
Steam: 25%
Temp: 375°F
Heat: Rear
00:25 Timer

8. Serve once cooled

Remove the loaf from the baking pan after it cools down and enjoy. This loaf last upto 2 days.
Serve once cooled
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