Blueberry Streusel Loaf Cake
If you’re looking for a simple yet cozy homemade bake, this Blueberry Streusel Loaf Cake is the perfect recipe to try. It has a soft, buttery crumb filled with juicy blueberries and topped with a crunchy cinnamon streusel that turns beautifully golden in the oven.
This loaf cake comes together easily with simple ingredients and fills the kitchen with the most amazing smell while baking. The fresh lemon zest adds tartness and enhances the flavour of the blueberries without overpowering them, making every slice feel light, fresh, and incredibly comforting.
Whether you’re baking for a relaxing summer afternoon, serving it with tea or coffee, or simply looking for a reliable blueberry loaf recipe, this cake is one of those bakes that feels both effortless and special at the same time.
Alright, let’s bake!
Why You’ll Love this Recipe
- Soft and Buttery: Every slice is soft, tender, and packed with juicy blueberries throughout the cake.
- Crunchy Streusel Topping: The buttery cinnamon streusel bakes into a golden, crunchy topping that adds the perfect texture contrast.
- Simple to Make: This is a simple one-bowl style loaf cake that comes together quickly with basic ingredients.
- Fresh Lemon Flavour: Lemon zest adds a fresh tartness that beautifully enhances the blueberries.
- Perfect for Summer: Light, cozy, and perfect to enjoy with tea or coffee on a warm summer day.
- Stays Moist for Days: The cake stays soft and moist, making it great for preparing ahead.
- Beginner-Friendly: Easy-to-follow steps and simple techniques make this recipe approachable for all home bakers.
Watch the Video Tutorial
My Go-To Favourites
Buy Now → 
Buy Now → 
Buy Now → Ingredients in this Blueberry Streusel Loaf Cake Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Unsalted Butter (Softened): Softened butter creams more easily with the sugar, helping create a light, fluffy batter and a softer cake texture. Using unsalted butter also gives you better control over the overall salt level in the recipe.
- Caster Sugar: Caster sugar is a fine sugar that dissolves more easily into the butter and batter, helping create a lighter, smoother texture in the cake.
- Eggs: I use large eggs (around 60g each without shell). They provide structure, moisture, and stability, helping the cake rise properly and hold its shape.
- Vanilla Extract: Adds warmth and depth of flavour. For the best taste, use a good-quality one and avoid vanilla essence, which is usually artificial.
- Sour Cream: Keeps the loaf moist and gives the crumb a soft and tender texture.
- Lemon Zest: Adds freshness and tartness that beautifully enhances the blueberry flavour.
- All Purpose Flour: Forms the structure of the loaf cake while keeping the crumb soft and light.
- Baking Powder: Helps the cake rise and creates a fluffy texture.
- Sea Salt: Use fine sea salt to enhance the overall flavour of the cake. It balances the sweetness and brings out the other ingredients. Avoid table salt, as it can taste sharper and overly salty in baking.
- Fresh Blueberries: Add bursts of juicy sweetness throughout every slice.
Tips for Success
- Use softened butter: Make sure your butter is at room temperature so it creams properly with the sugar. This helps create a light and fluffy cake texture.
- Don’t rush the creaming step: Beat the butter and sugar until pale and fluffy, as this step builds the structure and lightness of the cake.
- Use room temperature eggs and sour cream: This helps everything mix together smoothly and prevents the batter from curdling.
- Coat the blueberries in flour: Lightly tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake.
- Don’t overmix the batter: Once the flour is added, mix only until just combined to keep the crumb soft and tender.
- Use parchment overhang: Line your loaf tin with parchment paper and leave an overhang so you can easily lift the cake out after baking.
- Let the cake cool completely: Allow the cake to cool and settle before slicing so the crumb sets properly and doesn’t crumble.
- Chill the streusel: Keeping the streusel cold before baking helps it hold its shape and bake into a crisp, crunchy topping.
How to Serve Blueberry Streusel Loaf Cake
- Warm or at room temperature: This blueberry streusel loaf cake tastes delicious slightly warm or fully cooled, depending on your preference.
- With tea or coffee: Serve a slice with your favourite cup of tea or coffee for a cozy afternoon treat.
- As a dessert: Enjoy it on its own or serve with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert.
- For breakfast or brunch: A slice works perfectly as a sweet breakfast or brunch option alongside fresh fruit or yoghurt.
- Simple and unadorned: It’s just as delicious on its own, letting the soft crumb, juicy blueberries, and crunchy streusel shine.
How to Store Blueberry Streusel Loaf Cake
- Room temperature (best for freshness): Store the loaf cake in a cake storage container at room temperature for up to 3 days. This keeps the crumb soft and the streusel nicely crisp.
- Avoid refrigeration if possible: The fridge can dry out the cake and make the texture firmer, so it’s best avoided unless your kitchen is very warm.
- If refrigerating: Store in a cake storage container for up to 5 days, and let the cake come back to room temperature before serving for the best texture.
- Freezing: You can freeze the loaf cake (whole or sliced) by wrapping it tightly in cling film and placing it in a freezer-safe bag or container. Freeze for up to 2 months.
- To serve from frozen: Thaw at room temperature, then warm slightly if desired for a freshly baked feel.
Frequently Asked Questions
This usually happens if the blueberries are too wet or not coated in flour. Tossing them lightly in flour helps them stay evenly distributed throughout the batter.
Yes, you can use frozen blueberries. Do not thaw them before adding, and toss them lightly in flour to help prevent bleeding and sinking.
This can happen if the butter and sugar were not creamed enough or if the batter was over mixed after adding the flour. Creaming properly and mixing gently helps keep the cake light.
Sour cream adds moisture and tenderness, so I don’t recommend skipping it. If needed, you can substitute with full-fat Greek yoghurt.
This usually happens if the butter in the streusel was too warm. Make sure to use cold butter and chill the streusel before baking.
The cake is ready when a skewer inserted into the centre comes out clean or with a few moist crumbs, and the top is golden brown.
More Loaf Cake Recipes You Might Like
Tried this Blueberry Streusel Loaf Cake Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Blueberry Streusel Loaf Cake
- Prep Time: 20 mins
- Chill Time: 1 hr
- Cook Time: 45 mins
- Total Time: 2 hrs 5 mins
- Yield: 1 loaf 1x
- Category: Cakes
- Method: Bake
- Cuisine: American
Description
This Blueberry Streusel Loaf Cake is soft, buttery, and topped with a crunchy cinnamon crumb topping. Lightly flavoured with fresh lemon, it’s an easy and cozy bake perfect for any occasion.
Ingredients
For the Batter
- 115 g unsalted butter, softened
- 135 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120 g sour cream
- Zest of 1 lemon
- 190g all purpose flour
- 1 1/2tsp baking powder
- 1/4tsp salt
- 130 g fresh blueberries
For the Streusel
- 60 g all purpose flour
- 40 g light brown sugar
- 35 g unsalted butter, cold
- Pinch of cinnamon
- Pinch of salt
Instructions
For the Streusel
- Add the dry ingredients, flour, brown sugar, cinnamon, and salt in a bowl with cold butter.
- Rub the dry ingredients in cold butter using your finger tips until the mixture becomes crumbly.
- Chill in the fridge while preparing the batter.
For the Cake
- Preparation: Preheat oven to 170°C fan. Line a 1 lb loaf tin with parchment paper, leaving an overhang for easy removal.
- Rub lemon zest into the sugar for 1–2 minutes to release the oils.
- Lightly mist blueberries with water and toss with 1 tbsp flour to prevent sinking.
- Make the Batter: Beat the butter and the lemon-infused sugar until pale and light. Scape down the sides and bottom of the bowl before adding the rest of the ingredients.
- Add the eggs, one at a time, mixing well after each addition.
- Add sour cream and vanilla extract, mix until well incorporated.
- Sift in flour, baking powder, and salt. Beat until just combined. Gently fold in flour-coated blueberries with a spatula until evenly distributed.
- Pour the batter into the lined baking pan.
- Sprinkle the streusel evenly over the top.
- Bake and Cool the Cake: Bake in a preheated oven at 170°C fan for about 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cake cool slightly in the pan for a few minutes, then lift out using parchment overhang. Remove the parchment paper underneath and allow the cake to cool completely on a wire rack before slicing.*
Notes
- The cake needs time — around an hour — to cool and settle properly, otherwise the crumb may be too soft and turn slightly crumbly when sliced.
- Watch my video tutorial to see how easy it is to made this cake in action!
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 2g
- Sodium: 149mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Final Thoughts
This blueberry streusel loaf cake is one of those simple bakes that feels extra special every time you make it. It’s soft, buttery, and filled with juicy blueberries, with a crunchy cinnamon streusel that adds the perfect finishing touch.
It’s easy enough for a relaxed baking day, yet beautiful enough to share with family and friends. I hope you enjoy baking it as much as I do, and that it brings a little warmth and comfort into your kitchen.
Thanks for joining me in the kitchen today. Keep baking! 💛
