Lemon Blueberry Loaf Cake with Streusel Topping
This Lemon Blueberry Loaf Cake is soft, buttery, and bursting with juicy blueberries and fresh lemon flavor, topped with a golden streusel crumble.
Equipment
- 8.5 x 4.5-inch loaf pan (1-lb loaf pan)
- parchment paper
- stand mixer with paddle attachment (or hand mixer)
- Mixing bowls
- Whisk
- rubber spatula
- Measuring cups and spoons
- Zester or fine grater
- Wire cooling rack
- Kitchen scale (recommended)
Ingredients
Streusel:
- 2 tablespoons unsalted butter melted and cooled
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
- 6 tablespoons (50g) all-purpose flour
- pinch of salt
Cake:
- ¾ cup (170g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons lemon zest from about 2 lemons
- 2 large eggs room temperature
- ¼ cup (60g) milk room temperature
- 3 tablespoons (42g) sour cream room temperature
- 2 tablespoons lemon juice from 1 lemon
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (145g) fresh blueberries
- 1 tablespoon all-purpose flour for coating blueberries
Instructions
- Preheat the oven to 375°F. Lightly spray an 8.5 x 4.5-inch loaf pan (or 9x5-inch) with baking spray and line with parchment paper, leaving an overhang on the sides for easy removal.
- Begin by making the streusel. In a small bowl, combine the flour, brown sugar, granulated sugar, lemon zest, and a pinch of salt. Stir in the melted butter until crumbly. Refrigerate while preparing the batter.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the sugar and lemon zest. Rub together with your fingers to release the lemon oils. Add the room temperature butter and beat on medium-high speed until light and fluffy, about 2–3 minutes.
- Mix in the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl or measuring cup, whisk together the milk, sour cream, lemon juice, and vanilla.
- Add the dry ingredients in three additions, alternating with the wet ingredients, beginning and ending with the dry. Mix on low speed just until incorporated after each addition, scraping down the sides and bottom of the bowl as you go to ensure everything is evenly combined.
- Toss the blueberries with 1 tablespoon of flour to coat. Spread one-third of the batter into the prepared pan. Sprinkle with one-third of the blueberries. Repeat with another third of the batter and blueberries. Top with the remaining batter and blueberries, then crumble the chilled streusel evenly over the top.
- Bake at 375°F for the first 15 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 30 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
Notes
Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and store in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
You can layer the blueberries or simply fold them into the batter; either way, toss them in flour to prevent sinking.
Keep the streusel chilled until baking for a crisp topping.
Cool in the pan 30 minutes, then transfer to a wire rack to prevent a soggy bottom.