Bakery-Style Blueberry Lemon Streusel Loaf Cake (Soft & Moist)
This bakery-style blueberry lemon streusel loaf cake is soft, moist, and packed with juicy blueberries and fresh lemon zest. Topped with a buttery cinnamon streusel and finished with a glossy lemon glaze, this loaf is perfect for breakfast, brunch, or cozy baking days at home. This recipe is egg-free and can easily be made dairy-free, making it allergy-friendly without sacrificing bakery-quality texture or flavor.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- 2 Tbsp lemon zest
- 1 cup dairy-free milk
- 1 Tbsp lemon juice
- ½ cup neutral oil (or melted vegan butter)
- 2 tsp vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
- 1 Tbsp flour (for tossing blueberries)
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ¼ tsp cinnamon
- 3 Tbsp dairy-free butter
- ¾ cup powdered sugar
- 1–2 Tbsp lemon juice
- 1 tsp lemon zest
Instructions
- 1Prep the Pan & Oven
Preheat the oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper and lightly grease.
- 2Infuse the Lemon Sugar
In a large bowl, rub lemon zest into sugar with your fingers until fragrant and slightly damp.
- 3Mix Dry Ingredients
Add flour, baking powder, baking soda, and salt, and whisk to combine with the sugar.
- 4Whisk Wet Ingredients
In a separate bowl, whisk together milk, lemon juice, oil, and vanilla until smooth.
- 5Combine Batter (Do Not Overmix)
Pour wet ingredients into dry ingredients. Stir gently until just combined. A slightly thick batter is ideal for a moist loaf structure.
- 6Fold in Blueberries
Toss blueberries with 1 tbsp flour, then gently fold into batter to prevent sinking.
- 7Make the Streusel
Combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- 8Assemble the Loaf
Pour batter into the prepared loaf pan. Top generously with streusel for a thick bakery-style crust.
- 9Bake Low & Slow
Bake at 350°F for 55–65 minutes. Tent with foil halfway if streusel browns too quickly. Loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 10Cool Before Glazing
Let loaf cool in pan for 15 minutes, then transfer to a wire rack.
- 11Finish with Lemon Glaze
Whisk glaze ingredients and pour over fully cooled loaf.
- 12Slice & Serve
Cut thick slices & enjoy!
