Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together 1/2 cup (65g) flour, 1/2 cup (100g) brown sugar, and 1 tsp (2g) cinnamon until no lumps remain.
  3. Using a fork or pastry cutter, work 4 tbsp (56g) cold cubed butter into the crumble mixture until it resembles coarse, pea-sized crumbs; place the bowl in the refrigerator to keep the butter chilled.
  4. In a large bowl, combine 2 cups (250g) flour, 1 cup (200g) granulated sugar, 2 tsp (10g) baking powder, and 1/2 tsp (3g) salt.
  5. In a separate jug or bowl, whisk together 3/4 cup (180ml) buttermilk, 1/2 cup (120ml) vegetable oil, 2 large eggs, and 1 tsp (5ml) vanilla extract until smooth.
  6. Pour the wet ingredients into the dry flour mixture and stir with a spatula just until combined; stop as soon as no streaks of flour remain.
  7. Toss 1 1/2 cups (225g) blueberries in 1 tbsp of the flour from the batter mixture, then gently fold them into the batter using a spatula.
  8. Grease a 9x5 inch loaf pan and line it with parchment paper.
  9. Pour the batter into the pan, smooth the top, and evenly sprinkle the chilled streusel over the surface, pressing very lightly so the crumbs adhere.
  10. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.