Recipe: Blueberry loaf with streusel topping

Recipe: Blueberry loaf with streusel topping

The beautiful aroma from the blueberries and cinnamon streusel will make your mouth water. 

Blueberry loaf with streusel topping
Blueberry loaf with streusel topping / The Tocka Blog

Food blogger Landi Govender is sharing a blueberry loaf with streusel topping that is sure to make your tastebuds dance.

The aromas coming from the loaf while it is cooling might tempt you to dig in while it's still hot.

"Waiting for it to cool is always the hardest part, but once cooled it was gone in a matter of minutes. It’s really that good! The sponge is soft and crumbly and the streusel sure does pack a crunch that I’m obsessed with," she says.

ALSO READ: Melktert pancakes with a tennis biscuit crumble

Here’s how I made this epic loaf.


For blueberry loaf

2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup brown granulated sugar
1/2 cup white granulated sugar
1 cup plain yoghurt
1/2 cup vegetable oil
1 teaspoon vanilla essence
2 1/3 cups blueberries-fresh -divided ( 1 and a half cups goes into the batter and the remainder for the topping)
1-2 tablespoon flour

For streusel topping

1 cup cake flour
2/3 cup brown granulated sugar
110g salted butter-melted /baking margarine
1 teaspoon cinnamon powder


1. Preheat oven to 210°c and line loaf tin with baking paper. You can also turn the batter into cupcakes or use a cake tin or bundt pan.

2. To make the streusel topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and set aside.

3. To make the loaf batter in a large bowl stir together flour, baking powder, and salt, and set aside.

4. In a medium bowl, whisk together eggs and both sugars until combined. Whisk in yoghurt, oil, and vanilla extract (mixture should be pale and yellow).

5. Fold wet ingredients into dry ingredients and mix everything together by hand.

6. In a small bowl, sprinkle 1 1/2 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.

7. Spoon batter into the prepared tin of choice. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.

8. Place them in the oven and bake for about 45-50 minutes or until the skewer inserted in the centre comes out clean.

9. Cool for 10 minutes in the pan, then remove muffins and cool on a wire rack.


- If you’ve decided on making muffins with the batter, be sure to fill each cup halfway, giving enough room to rise, add topping and bake for 25-30 minutes.

Visit The Tocka Blog for more delicious recipes.

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