Blueberry Cinnamon Streusel Loaf Cake With Vanilla Bean Glaze
This soft vanilla cake is studded with fresh blueberries, has ribbons of brown sugar and cinnamon, is topped with crunchy cinnamon streusel, and is drizzled with an easy vanilla bean glaze. It's everything you could want from a loaf cake.
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Ingredients
Brown Sugar Cinnamon Streusel Topping
- 4 tbsp (57 g) butter, melted
- 2 tbsp (25 g) sugar
- ¼ cup (72 g) dark brown sugar
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp baking soda
- ¾ cup (90 g) flour
Blueberry Loaf Cake
- ½ cup (1 stick, 113 g) butter, softened
- 1 cup (200 g) sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ½ cup (120 g) sour cream, room temperature
- ⅓ cup (80 g) buttermilk, room temperature
- 2 cups (240 g) flour, plus extra for blueberries
- 1 ½ cups blueberries
Vanilla Bean Glaze
- 4 tbsp (57 g) butter, melted
- ¾ cup (90 g) powdered sugar
- 2 tsp vanilla bean paste
- 2-4 tsp water
Instructions
- Preheat oven to 350℉.
- Line a 8.5 x 4.5 inch (1 lb.) loaf pan with parchment paper. Alternatively, grease it well.
Prepare the Streusel
- Combine butter, sugar, brown sugar, salt, cinnamon, and baking soda in a bowl and mix until well combined.
- Add flour and mix until well combined. Set aside.
Make the Blueberry Loaf Cake
- Cream together butter and sugar until light and fluffy.
- Add eggs, vanilla, salt, baking soda, and baking powder. Mix until combined, making sure to scrape down the sides of the bowl.
- Add sour cream and buttermilk and mix until combined.
- Fold in the flour until just combined.
- In a separate bowl, toss the blueberries with about 2 tsp of flour until evenly coated.
- Gently fold the blueberries into the batter.
- Spread one-third of the batter into a prepared loaf pan and crumble one-quarter of the streusel on top. Repeat once more. Top with the remaining batter, then generously cover the surface with the remaining streusel.
- Bake for 75 - 82 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Depending on your oven, you may want to start checking the loaf at 70 minutes.
- Allow the loaf to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely. If you lined the pan with parchment paper, you should remove that from the loaf as well.
Make the Glaze
- Whisk melted butter, powdered sugar, and vanilla bean paste in a bowl until well combined.
- Add the water a teaspoon at a time, whisking well in between each addition, until smooth and pourable.
- Pour the glaze over the loaf cake.
- Slice and enjoy.
Notes
A Note on Room Temperature Ingredients: room temperature ingredients mix together easily, creating a smooth & cohesive batter and a more consistent texture in the final cake.