Blueberry Streusel Loaf Cake Recipe (2024)

I did 23 minutes at 400 and 48 minutes and 325 and it turned out great.

Really good. Baked at 5,200’ with the following batter adjustments:275g flour1tsp baking powderScant .5 tsp baking soda70g unsalted butter3tbs veg oil95g granulated sugar70g brown sugar1 egg1.5 tsp vanilla180g 2tbs buttermilk Oven at 415 for 17 minsThen 340 for 40 mins

I agree! The bread dough is fine, but the streusel needs more sugar, more cinnamon, chopped nuts, and leave out the baking powder! Sad to say, we threw our leftovers out.

Blech...no one at my table enjoyed this. All agreed it was tasteless. I’m going to try toasting it in a last ditch attempt to justify wasting ingredients.

Ummm, so when it says 40-45 minutes, does that include the 20-25 at 400 degrees, or is that in addition? I think the recipe should clarify, but I’m about to find out.

This is REALLY good. However...the amount of streusel is not enough to divide. Either make at least a recipe and a half or just use the original amount and only use on the top.

Made this for a brunch this morning with very positive feedback. I was a bit bewildered about the baking powder in the streusel, but understood when it helped create lovely sweet pockets within the bread. I do not like overly sweet cakes when using buttermilk, so I used frozen wild blueberries from the summer and cut down on the granulated sugar by 1/3. Beautiful rich flavor in the cake.

Didn’t add the parchment paper. My loaf pan is ceramic - so didn’t need it.Great cake. Should’ve added other spices, not just cinnamon.

Made this for house guests. They loved it! Made it just as written and it was lovely. Will make it again.

Used 2 8 1/2x4 loaf pans and cut the time to 15 a 400 and about 10-12 at 350 on an electric oven that doesn’t run at even heat. Just streusal on top, it was enough. Substituted blueberry greek yogurt (using sub ratio ) but found batter to be very thick and added almond milk by eye. Added 1 c chopped walnuts. Like to get protein in as we often eat for breakfast. Slightly reduced sugar due to sugar in strusal. It’s good but a lot osteps. Making 2 seems to last longer, ill freeze one.

The pan suggested was too small and the batter and topping ran over. Also, I agree that the streusel didn’t need the baking soda. The taste was good, but I think a round Bundt pan would have ensured even cooking. My cake fell a little in the middle, probably too much batter for pan size.

I used the streusel in this recipe to top blueberry muffins - omitting the oats because we don't eat them. It is very good and easy and formed a nice crunchy topping on the muffins. Added a dash of clove and nutmeg to cinnamon.

Not sure what all theneg comments about lack of spice are about... the staR of this loaf are the blueberries and struesel... if you want a spice loaf, bake one. Lemon and almond flour sound like an interesting addition.

Batter very thick... almost biscuit like. Surprised NYT you dont menton when using frozen berries your dough is considerably colder, and will take longer to bake

Just ok. Somewhat bland.

I made this with GF flour sub and it worked fine. Just not much flavor to this cake- similar to other reviews. Maybe it needs more vanilla and some lemon zest? I saw no point in the baking powder/soda (can't remember which it was now) to the strusel. Nice consistency - just no flavor

I did everything exactly as described except, skipped the parchment paper pan situation. It turned out perfect.

Delicious. We added walnuts to the streusel. The cake could use some cinnamon and nutmeg as well, we used coconut sugar so it wasn't as sweet. Definitely use way more blueberries than what is called for.

This is absolutely delicious and amazing with a cup of coffee! Made exactly as instructed using fine sea salt, baked for 25 minutes at 400, then covered and baked at 325 for 45 minutes. We will definitely be making this again!

Followed recipe exactly and this cake is a winner. The crumb is delicate and moist with a crunchy crust. I calibrated my oven and know it's accurate. I suggest other readers do the same if their results were dry.

I'm confused by the baking instructions. Do I bake for the initial 20 to 25 minutes at 400 degrees and then an additional 45 to 55 minutes, giving me a total baking time of 65 to 80 minutes or do I bake at 400 for the 20 to 25 minutes and then additional time at 325 to make my total baking time 45 to 55 minutes?

It was not a hit - made for busy Labor Day weekend breakfast and had plenty of leftovers. Not that good for all the labor.

Made yesterday. Perfect and very moist. It took 20 min at 400 to get to lightly browned and over the edge stage so moved to 325 at that point and tented with foil for the rest of the bake. Watched carefully and checked for doneness from the 30 min mark at 325. Took to about 45 total. To get the temp done rapidly to 325 I opened oven door to get it cooled quickly and waited until it required heat to maintain the new 325 temp. Also PAM baking spray (has flour in it) makes it a dream removal.

Followed recipe exactly, with 20min 45, tented for the full 45. Cake turned out burnt and over cooked. Would reduce time at 400 next time