Blueberry Steusel Loaf

Alamelu Lakshmanan
Alamelu Lakshmanan
December 1, 2021
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
00:15
Cook Time
00:25
Blueberry Steusel Loaf
5 (2)
147
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
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.
Cream the Butter and Sugar

4. Add Wet Ingredients

Add the yogurt, egg, milk, and lemon juice. Beat until combined.
Add Wet Ingredients

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.
Add Dry Ingredients

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.
Make the Streusel and Assemble

7. Bake

Rack
Bake the cake until it is golden brown and a skewer inserted in the center comes out clean, 25 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.
Cool and Serve
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