There’s nothing quite like the taste of summer captured in a loaf of homemade bread. This bakery-style blueberry loaf is the perfect way to savor the season’s bounty. Packed with juicy blueberries and topped with streusel this loaf is sure to become a new family favorite.

Indulge in a Homemade Blueberry Loaf with Crumbly Streusel Topping

It’s blueberry season here in New Hampshire! I just got back from a blueberry picking trip at a local farm and couldn’t wait to turn my fresh haul into something delicious. This blueberry loaf with a crumbly streusel topping is the perfect way to enjoy summer’s sweetest treat.

Blueberry Loaf with Streusel Topping

For the Loaf:

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 1 tablespoon cornstarch

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons cold butter, diced

PREPARE THE LOAF

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together butter, sugar, and vanilla until light and fluffy. Beat in eggs one at a time.
  4. Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Stir until just combined.
  5. Toss blueberries with cornstarch to prevent sinking. Gently fold into batter.

PREPARE THE STREUSEL TOPPING:

  1. In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and nutmeg.
  2. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

ASSEMBLE AND BAKE

  1. Pour batter into prepared loaf pan.
  2. Sprinkle streusel topping evenly over batter.
  3. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let cool in pan completely on a wire rack before removing loaf.

This loaf cake combines the moistness of a classic blueberry loaf with the delightful crunch of a streusel topping. Enjoy!

See your projects featured! If you are inspired by this recipe or any of my other DIY projects I would love to see them and add you to the Reader’s Spotlight gallery. Send a photo to me at jennifer@cottageonbunkerhill.com

xo, Jennifer

slice of blueberry loaf

Bakery-Style Blueberry Loaf

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This loaf cake combines the moistness of a classic blueberry loaf with the delightful crunch of a streusel topping.

Ingredients

  • For the Loaf:
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 1 tablespoon cornstarch
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons cold butter, diced

Instructions

    Prepare the loaf:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together butter, vanilla, and sugar until light and fluffy. Beat in eggs one at a time.
  4. Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Stir until just combined.
  5. Toss blueberries with cornstarch to prevent sinking. Gently fold into batter.

Prepare the streusel topping:

  1. In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and nutmeg.
  2. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.

Assemble and bake:

  1. Pour batter into prepared loaf pan.
  2. Sprinkle streusel topping evenly over batter.
  3. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let loaf completely cool in pan before removing

Notes

You can toss blueberries with flour if you don't have cornstarch on hand.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 230mgCarbohydrates: 57gFiber: 2gSugar: 33gProtein: 5g
© Jennifer Howard
Cuisine: Quick Breads And Muffins / Category: Recipes

Another Delicious Blueberry Recipe!

Jordan Marsh Blueberry Muffins

Try this recipe based on the famous New England blueberry muffins sold at the Jordan Marsh Dept. Store’s bakery!

blueberry muffin recipe

Owner/ Creator of Cottage On Bunker Hill

Hey there, I’m Jennifer and I’m on a mission to transform houses into homes without emptying your pockets! From smart shopping tips that keep budgets happy to crafting stunning decor pieces, my goal is to empower you to curate a space that tells your story.

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5 Comments

  1. This looks sooo good!!! I’m thinking about making zucchini bread and adding blueberries with this streusel So good!! PS I just saw your wreath post and are you kidding me?! Youre a DIY wreath queen!

    Reply

  2. Jennifer, this blueberry loaf looks so delicious! I will have to bake some this weekend.

    Reply