Ingredients:

  • 1/2 cup Granulated Sugar (for streusel)
  • 1/3 cup All-Purpose Flour (for streusel)
  • 1 tsp Ground Cinnamon (for streusel)
  • 4 Tbsp Unsalted Butter, cold and cubed (for streusel)
  • 1 3/4 cups All-Purpose Flour (for batter)
  • 3/4 cup Granulated Sugar (for batter)
  • 2 tsp Baking Powder
  • 1/2 tsp fine Salt
  • 1/2 cup Unsalted Butter, softened
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Whole Milk or Buttermilk
  • 1 1/2 cups Fresh or Frozen Blueberries
  • 1 Tbsp All-Purpose Flour (for coating blueberries)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, ensuring an overhang on the long sides for easy removal.
  2. Prepare the Streusel: In a small bowl, whisk together the streusel flour, sugar, and cinnamon. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse, pea-sized crumbs. Set aside in the refrigerator.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the 1 3/4 cups of flour, baking powder, and salt.
  4. Cream Wet Ingredients: In a large mixing bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Alternate Mixing: Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients (Dry, Milk, Dry, Milk, Dry). Mix on low speed only until just combined and a smooth batter forms. Do not overmix.
  6. Coat Blueberries: Gently toss the 1 1/2 cups of blueberries with the separate 1 tablespoon of flour to prevent sinking.
  7. Fold in Blueberries: Using a rubber spatula, gently fold the floured blueberries into the batter until evenly distributed.
  8. Assemble and Top: Pour the batter into the prepared loaf pan and spread evenly. Remove the chilled streusel topping from the refrigerator and crumble it evenly over the entire surface of the batter.
  9. Bake for 55–65 minutes, or until a long wooden skewer inserted into the center (avoiding the streusel) comes out clean. The top should be deep golden brown.
  10. Cool: Allow the loaf to cool in the pan for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack. Cool completely before slicing.