This cake is soft, moist, fluffy and not overly sweet. It's with that delicious maple syrup taste that really reminds you of when eating blueberry pancakes! The streusel gives a contrast texture that's just perfect. Do try!
Add lemon juice into milk and leave untouched for 10 minutes before using.
Sift flour, baking powder, baking soda and salt into a bowl.
Take 1 tablespoon of sifted flour mixture and add into a bowl with blueberries. Coat blueberries well. Set both bowls aside.
Into another bowl, add in butter and sugar. Using a handheld mixer, whisk until pale and fluffy.
Add 1 egg, vanilla extract and mix everything well. Add another egg and give it a mix also. Now add in maple syrup and mix until well combined.
Pour in ½ of flour mixture and mix everything together. Pour in buttermilk and continue mixing. Lastly add the rest of the flour mixture and mix until well combined.
Add in blueberries and using a spatula, gently fold everything together. Pour batter into a 4.4x10 inch (11x25 cm) loaf pan that has been greased and lined with over-hanged baking sheet. Spread batter evenly.
Bake in a preheated oven at 320ºF (160ºC) for 30 minutes.
Remove pan from the oven and quickly sprinkle streusel evenly on top. Continue baking for another 30 minutes or until fully cooked.
Remove cake from the pan after 5 minutes and leave to cool completely before slicing.
Prepare this 5 minutes before sprinkling on cake.
Add all streusel ingredients into a bowl, except for butter. Mix well. Using a dough blender, cut the butter into the mixture until forming crumbles.
How To Store
Best eaten within 1-2 days. Keep in airtight container at all time, at room temperature.
To Freeze: either wrap the whole cake or sliced pieces with cling film. Then place in a ziplock bag and in the freezer. Best consumed within 2-3 months.
To Defrost: thaw at room temperature. Optional: slightly warm in microwave for a few seconds to bring it back to life.