Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup packed Light Brown Sugar (for streusel)
  • 2 Tbsp Granulated Sugar (for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 4 Tbsp cold Unsalted Butter, diced (for streusel)
  • 1 3/4 cups All-Purpose Flour (for loaf)
  • 3/4 cup Granulated Sugar (for loaf)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened, room temperature
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1/2 cup Full-fat Greek Yogurt or Sour Cream, room temperature
  • 1/4 cup Whole Milk, room temperature
  • 1 1/2 cups Fresh Blueberries, rinsed and dried thoroughly
  • 1 Tbsp Extra Flour (for tossing blueberries)
  • 1 cup Powdered Sugar (optional glaze)
  • 2 – 3 Tbsp Fresh Lemon Juice (optional glaze)

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Grease the 9x5 inch loaf pan thoroughly and line it with parchment paper, leaving an overhang 'sling' for easy removal.
  2. Make the Streusel: In a small bowl, whisk together the streusel dry ingredients (flour, sugars, cinnamon). Add the cold, diced butter. Use a pastry blender or your fingertips to rub the butter into the flour mixture until coarse, pea-sized crumbs form. Set aside in the refrigerator to keep cold.
  3. Combine Dry Ingredients: Whisk together all dry loaf ingredients (flour, sugar, baking powder, baking soda, salt) in a medium bowl.
  4. Cream Butter and Sugar: In a large bowl, cream the softened butter and remaining granulated sugar together using a mixer until light and fluffy (about 3 minutes).
  5. Add Wet Ingredients: Beat in the eggs, one at a time. Mix in the vanilla, yogurt/sour cream, and milk until just combined. Scrape down the sides of the bowl.
  6. Combine Wet and Dry: Add the dry ingredient mixture to the wet mixture. Mix on low speed only until streaks of flour disappear. Do not overmix!
  7. Prepare Blueberries: In a separate small bowl, gently toss the rinsed and dried blueberries with the 1 Tbsp of extra flour to prevent them from sinking.
  8. Fold in Berries: Gently fold the floured blueberries into the batter using a rubber spatula. Spoon the batter into the prepared loaf pan, spreading it evenly.
  9. Top and Bake: Evenly sprinkle the chilled streusel topping over the batter. Bake for 50–60 minutes. Tent with foil if the streusel browns too quickly.
  10. Cool: Insert a long wooden skewer into the center; it should come out clean. Remove the loaf from the oven and let it cool in the pan for 15 minutes, then lift it out onto a wire rack to cool completely.
  11. Glaze (Optional): Once the loaf is fully cool, whisk the powdered sugar and lemon juice together until smooth. Drizzle the glaze artfully over the top and allow it to set for 10 minutes before slicing.