I made this a few weeks ago and as usual I’m always late with writing up the recipe. To be totally honest for the past two weeks I have been down with the flu, yep cutting myself some slack 🤣.
I made this gorgeous blueberry loaf at 3am one morning when I couldn’t fall asleep and even though my sinuses were congested the beautiful aroma from the blueberries and cinnamon streusel still managed to break through and it was absolute heaven.
Waiting for it to cool is always the hardest part, but once cooled it was gone in a matter of minutes. It’s really that good! The sponge is soft and crumbly and the streusel sure does pack a a crunch that I’m obsessed with!
Here’s how I made this epic loaf.
For blueberry loaf
2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup brown granulated sugar
1/2 cup white granulated sugar
1 cup plain yogurt
1/2 cup vegetable oil
1 teaspoon vanilla essence
2 1/3 cups blueberries-fresh -divided ( 1 and a half cups goes into the batter and the remainder for the topping)
1-2 tablespoon flour
For streusel topping
1 cup cake flour
2/3 cup brown granulated sugar
110g salted butter-melted /baking margerine
1 teaspoon cinnamon powder
1. Preheat oven to 210°c and line loaf tin with baking paper. You can also turn the batter into cupcakes or use a cake tin or bundt pan.
2. To make the streusel topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
3. To make the loaf batter in a large bowl stir together flour, baking powder and salt and set aside.
4. In a medium bowl, whisk together eggs and both sugars until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
5. Fold wet ingredients into dry ingredients and mix everything together by hand.
6. In a small bowl sprinkle 1 1/2 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
Spoon batter into prepared tin of choice. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
Place them in the oven and bake about 45-50 minutes or until the skewer inserted in the center comes out clean.
Cool for 10 minutes in the pan then remove muffins and cool on a wire rack.
1. If you’ve decided on making muffins with the batter, be sure to fill each cup half way giving enough room to rise, add topping and bake for 25-30 minutes.