Blueberry Streusel Loaf Cake

We all need a really good loaf cake, and this is one of those recipes you can rely on. It’s moist, soft, studded with blueberries, and topped with a buttery crumb topping and a little glaze. Simple, delicious, and perfect every single time.

Yield: 1 (10 x 5-inch) loaf

Ingredients

1½ cups sugar

2 eggs

¾ cup oil

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

2 teaspoons baking powder

¼ teaspoon salt

½ cup unsweetened almond milk

2 cups all-purpose flour

1 pint blueberries

Streusel

⅓ cup all-purpose flour

⅓ cup sugar

½ teaspoon cinnamon

2 teaspoons fresh lemon juice

1 tablespoon oil

Glaze

½ cup confectioners’ sugar

1–2 tablespoons hot water

Instructions

1. Preheat the oven to 425°F. Grease a 10 x 5-inch loaf pan and line with parchment paper.

2. Whisk together the sugar and eggs until combined.

3. Add the oil, vanilla, lemon juice, almond milk, baking powder, and salt. Mix until smooth.

4. Add the flour and mix just until combined.

5. Gently fold in the blueberries.

6. Prepare the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Add the oil and lemon juice and mix with a fork or your fingers until coarse crumbs form.

7. Pour the batter into the prepared loaf pan and sprinkle the streusel evenly over the top.

8. Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the loaf to cool in the pan before removing and glazing.

9. Prepare the glaze: Whisk the confectioners’ sugar with 1 tablespoon hot water until smooth. Add more water, 1 teaspoon at a time, until the glaze is thin enough to drizzle. Once the cake has cooled completely, drizzle glaze over it.

Recipe and styling by: Yocheved Shvarzblat

Photo by: Sruly Fryde