Blueberry Streusel Coffee Cake Loaf
This Blueberry Streusel Coffeecake Loaf is tender, bursting with blueberries, and finished with a buttery sweet streusel. It’s the best kind of cake - one that can be eaten for breakfast!
1 1/2 hours
- ⅓ cup (76g) unsalted butter, softened
- ⅔ cup (121g) granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ (184g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (72g) sour cream
- ¼ cup (72g) milk
- 1 cup blueberries (fresh or frozen), coated in flour
- ⅔ cup (74g) all-purpose flour
- ⅓ cup (74g) granulated sugar
- Pinch of salt
- 3 Tablespoons (43g) unsalted butter, softened, and cut into pieces
- ¼ teaspoon vanilla extract
- Preheat oven to 350°F. Lightly grease a loaf pan measuring 8.5” x 4.5” with cooking spray. Line with parchment paper to create a sling hanging over the 2 longest sides.
- Coffee Cake: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until fluffy and light in color, about 2-3 minutes.
- With the mixer on low speed, add the egg then vanilla, combining well. Scrape the bowl.
- Sift together the flour, baking powder, baking soda, and salt. Alternate between adding the flour and the sour cream and milk starting and ending with the flour mixture. Mix until just combined after each addition and scrape down the bowl a few times during the process.
- Once the batter is fully combined, gently fold in the blueberries that have been coated in the flour, reserving a handful to the side.
- Pour the batter into the prepared loaf pan and sprinkle the top with the reserved blueberries. Set aside while you make the Streusel Topping.
- Streusel Topping: In a medium-size mixing bowl combine the flour, sugar, and salt. Work in the butter with a pastry cutter, fork, or you can use your fingers until the mixture resembles coarse crumbs. Mix in the vanilla. You don’t want the butter to blend into a dough-like mixture so be careful not to over mix this.
- Top the coffee cake with the streusel. Bake for 50-60 minutes or until the cake springs back to the touch or a toothpick comes out clean.
- Allow the cake to cool and use the parchment sling to easily lift it out of the pan. Slice and enjoy with a cup of coffee!