Blueberry Almond Streusel Loaf Cake Recipe

Almond Streusel:

• ½ cup almond flour or meal
• ¼ cup (50g) granulated sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon kosher salt
• 2½ ounces (70g) cold unsalted butter, cut into ¼-inch cubes

Blueberry Loaf Cake:

• ¾ cup + 3 tablespoons frozen wild blueberries
• 1¼ cups cake flour
• ½ cup + 1 tablespoon unbleached all-purpose flour, divided
• ¾ teaspoon baking powder
• ½ + ⅛ teaspoons baking soda
• ½ teaspoon kosher salt
• 3½ ounces (100g) unsalted butter, softened slightly
• ½ cup granulated sugar
• 3 tablespoons unsulphured molasses
• 1 tablespoon honey
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup (60 mL) buttermilk, room temperature

• Prepare streusel: In a small bowl combine almond flour, sugar, cinnamon, and salt. Add the cold butter and toss to coat, then use your fingertips to rub the butter into the dry ingredients until small crumbs form. Chill the streusel in the freezer while you make the batter.
• Make the cake: Preheat the oven to 350°F (175°C) and position a rack in the center. Grease a 9 x 5-inch loaf pan and line it with a parchment sling. Toss the frozen blueberries with 1 tablespoon of the all-purpose flour to coat, then return them to the freezer until needed.
• In a medium bowl whisk together the cake flour, remaining all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 2–3 minutes. Add the sugar and beat until light and fluffy, about 1 minute.
• Scrape the bowl, add the honey and molasses, and mix on medium until incorporated. Reduce speed to low and add the eggs one at a time, mixing until each is combined. Add the vanilla and scrape the bowl as needed.
• On low speed, add half the flour mixture and mix just until combined, then add half the buttermilk. Repeat with the remaining flour and buttermilk. Do not overmix; scrape the bowl so everything is evenly incorporated.
• Remove the streusel and blueberries from the freezer. Gently fold the blueberries into the batter with a spatula to avoid color bleed. Spread half the batter into the prepared pan in an even layer, then sprinkle half the streusel over it.
• Add the remaining batter, spreading it evenly, then top with the remaining streusel. Press the streusel gently with your fingertips so it adheres to the batter.
• Bake 55–60 minutes, until a skewer inserted in the center comes out clean. Let the loaf cool in the pan on a rack for 10 minutes, then use the parchment sling to lift it out and transfer to a wire rack to cool. Serve slightly warm or at room temperature.
• Best the day it’s baked. Store leftovers wrapped in foil inside a zip-top bag at room temperature for 2–3 days.