Blueberry Loaf Cake with Almond Streusel
- Total Time: 1 hour
- Yield: 1 loaf 1x
Description
Laura Davidson might have solved the whole Monday blues thing and… it involves this blueberry loaf cake. And lots of almond streusel. Because, let’s face it, streusel makes everything better.
Ingredients
Blueberry Loaf Cake:
- 3/4 cup + 3 tbsp frozen wild blueberries (which have lower water content than regular)
- 1 tbsp all-purpose flour
- 3/4 cup + 1 1/2 tbsp cake flour
- 1/2 + 2 tbsp all-purpose flour
- 3/4 tsp baking powder
- 1/2 + 1/8 tsp baking soda
- 1/2 tsp kosher salt
- 3 1/2 oz (100 g) unsalted butter, softened just slightly
- 1/2 cup (120 ml) granulated sugar
- 3 tbsp (45 ml) unsulfured molasses
- 1 tbsp (15 ml) wildflower honey
- 2 whole large eggs, room temperature
- 1/2 tsp pure vanilla extract
- 1/4 cup (60 ml) low-fat buttermilk, room temperature
Almond Streusel:
- 1/2 cup (120 ml) almond meal
- 1/4 cup (60 ml) granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp kosher salt
- 2 1/2 oz (70 g) cold, unsalted butter, cut into 1/4" pieces
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan and set aside.
Almond Streusel:
- Combine flour, almond meal, cinnamon, salt, and sugar in a small bowl.
- Add the butter, chopped into 1/4″ pieces, and toss to coat. Using fingertips, break the butter into very small pieces, incorporating it evenly among the dry ingredients. If butter gets too soft, place in freezer for several minutes before continuing.
- Once streusel is ready, place in freezer and begin making cake batter.
Blueberry Loaf Cake:
- Toss the frozen blueberries with the one tbsp of all-purpose flour. Place in freezer.
- Add remaining all-purpose flour, cake flour, baking soda, baking powder, and salt into a medium-sized bowl. Whisk together to combine evenly.
- Using a stand mixer with the paddle attachment, cream the butter at medium speed for 2-3 minutes. Add the sugar and beat over medium speed for an additional minute, until mixture is fluffy and light.
- Scrape down the bowl using a spatula and add the honey and molasses, mixing over medium speed for another minute to incorporate.
- In separate bowl, whisk together the eggs and vanilla until. Turn the stand mixer over low speed and slowly add the egg mixture, scraping down the bowl once or twice, until just combined.
- Over low speed, add half the flour mixture and mix until just combined, followed by half the buttermilk. Repeat with remaining flour and buttermilk. Do not over mix.
- Remove bowl from mixer and using spatula, scrape down side and bottom of bowl, insuring that all the ingredients are evenly incorporated. Remove (flour-coated) blueberries and streusel from freezer and using spatula, carefully fold them into the batter. Try to fold as little as possible to avoid color bleeding into the batter.
- Add about half the batter to the loaf pan–spreading it out lightly so it is in an even layer. Sprinkle half the streusel mixture over the batter.
- Add remaining batter on top and spread out a small offset spatula. Top with remaining streusel (it will be a relatively thick layer) and pat it down gently on the surface using fingertips.
- Bake at 350 F degrees (on center-rack) for 55-60 minutes or until a skewer inserted in the center comes out clean.
- Allow loaf to cool (in pan) on cooling rack for 10 minutes. Using a knife, run along edges of loaf pan, and invert (carefully) to release the loaf. Allow to cool slightly before slicing. Best served the day of baking or wrapped in foil and placed in plastic bag for up to 2-3 days at room temperature.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
If You Liked This Recipe, You’ll Love These
- Almond-Cherry Coffee Cake
- Almond Strawberry Cake
- Almond Fig Cake with Whipped Mascarpone
- Almond and Fig Cake
Frequently Asked Questions
Why does the recipe specify frozen wild blueberries rather than fresh or regular frozen ones?
The ingredients list notes that frozen wild blueberries have lower water content than regular blueberries. Less moisture means they won’t waterlog the batter or bleed too much colour into the crumb during the 55–60 minute bake. They are also kept in the freezer (after tossing with a tbsp of flour) right up until they’re folded in, for the same reason.
Why are the blueberries tossed in flour before being added to the batter?
Tossing the frozen blueberries in 1 tbsp of all-purpose flour helps prevent them from sinking to the bottom of the loaf during baking. The flour coating creates a slight barrier that keeps the berries suspended in the batter as it sets.
Why is the streusel kept in the freezer while the batter is being made?
The streusel relies on cold butter pieces to create its crumbly texture. The recipe says if the butter gets too soft during mixing, to place it in the freezer for several minutes before continuing — so once the streusel is assembled, it goes straight to the freezer to stay cold until it’s pressed onto the batter just before baking. 
What do the molasses and honey add to this loaf?
Both are added alongside the granulated sugar for depth and complexity — 3 tbsp unsulfured molasses provides a mild caramel-like bitterness while 1 tbsp wildflower honey adds floral sweetness. This combination is more nuanced than a plain sugar-only loaf and pairs well with the nutty almond streusel topping.
