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Blueberry Crumb Loaf

Blueberry Crumb Loaf

Moist blueberry loaf cake topped with a buttery cinnamon crumb
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10

INGREDIENTS

Crumb Topping

  • ¾ cup all purpose flour
  • ½ cup light brown sugar packed
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 6 tbsp unsalted butter melted.

Loaf Batter

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup sour cream or plain Greek yogurt
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest optional
  • 2 cups blueberries fresh or frozen
  • 1 tbsp all purpose flour for coating blueberries.

Optional Glaze

  • ½ cup powdered sugar
  • 1 tbsp milk or lemon juice
  • pinch salt.

INSTRUCTIONS

Prep

  • heat oven to 350 F
  • grease and line a 9 by 5 inch loaf pan with parchment leaving overhang
  • if using frozen blueberries keep frozen until mixing.

Crumb Topping

  • whisk flour brown sugar cinnamon and salt
  • stir in melted butter until clumps form
  • chill topping while making batter.

Loaf Batter

  • whisk flour baking powder baking soda and salt
  • cream butter and sugar until light
  • beat in eggs one at a time then mix in sour cream vanilla and lemon zest
  • fold dry ingredients into wet just until combined
  • toss blueberries with 1 tbsp flour then gently fold into batter.

Assemble And Bake

  • spread batter in pan
  • sprinkle crumb topping evenly pressing lightly
  • bake until a toothpick in the center comes out clean or with a few moist crumbs and internal temp reaches about 200 F
  • cool in pan 15 minutes then lift out and cool completely before slicing.

Optional Glaze

  • whisk powdered sugar with milk or lemon juice and salt to a thick drizzle
  • drizzle over cooled loaf.

Notes

1. Use room temperature eggs and dairy for a tender crumb; Swap sour cream with plain Greek yogurt 1 to 1; If browning too fast tent with foil for the last 15 minutes; For extra crumble add 0.25 cup chopped walnuts or pecans; Store airtight at room temp 2 days or refrigerate up to 5 days and freeze up to 2 months

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g