Blueberry Streusel Loaf Cake Recipes

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BLUEBERRY STREUSEL COFFEE CAKE



Blueberry Streusel Coffee Cake image

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

Steps:

  • Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.

BLUEBERRY STREUSEL LOAF CAKE



Blueberry Streusel Loaf Cake image

Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don't thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.

Provided by Erin Jeanne McDowell

Categories     snack, breads, cakes, dessert

Time 1h30m

Yield One 9-inch loaf

Number Of Ingredients 20

1/3 cup/45 grams all-purpose flour
1/3 cup/30 grams old-fashioned oats
1/4 cup/55 grams light brown sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
5 tablespoons/70 grams cold unsalted butter, cut into 1/2-inch cubes
Nonstick cooking spray
1 1/2 cups/220 grams fresh or frozen blueberries
2 1/4 cups/290 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
5 tablespoons/70 grams unsalted butter, at room temperature
3 tablespoons vegetable oil
1/2 cup/100 grams granulated sugar
1/3 cup/75 grams light brown sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
3/4 cup/180 milliliters buttermilk, at room temperature

Steps:

  • Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
  • Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
  • Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
  • Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
  • Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
  • Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
  • Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
  • Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
  • Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

BLUEBERRY LOAF



Blueberry Loaf image

An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.

Provided by Meg

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 ½ cups blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g

BLUEBERRY LOAF CAKE



Blueberry Loaf Cake image

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY STREUSEL CAKE



Blueberry Streusel Cake image

We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.

Provided by Gina Marie Miraglia Eriquez

Categories     Cake     Mixer     Brunch     Dessert     Bake     Kid-Friendly     Mother's Day     Lunch     Blueberry     Summer     Sour Cream     Butter     Gourmet     Small Plates

Number Of Ingredients 18

For streusel topping:
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon plus 1 teaspoon granulated sugar
3/4 teaspoon cinnamon
1/2 stick cold unsalted butter, cut into 1/2-inch pieces
For cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3/4 teaspoon pure vanilla extract
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 pound blueberries (3 1/4 cups)
Accompaniment: sweetened whipped cream

Steps:

  • Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
  • Make streusel topping:
  • Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
  • Make cake:
  • Whisk together flour, baking powder, baking soda, and salt in a bowl.
  • Stir together sour cream and vanilla in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
  • At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
  • Gently fold in blueberries.
  • Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
  • Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

BLUEBERRY CAKE WITH STREUSEL TOPPING



Blueberry Cake With Streusel Topping image

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 17

1/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 cup (1/2 stick) butter, cold
Vegetable oil for greasing pan
6 tablespoons (3/4 stick) butter, softened
3/4 cup granulated sugar
1 large egg
2 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup milk
2 cups blueberries

Steps:

  • Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
  • Preheat the oven to 375 degrees. Oil an 8-inch square pan.
  • To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
  • Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
  • Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 123 milligrams, Sugar 23 grams, TransFat 0 grams

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