Blueberry Pancake Bread

5 from 1 vote

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!

Prep Time15

Cook Time1

Total Time1 15

Servings:

Author: Bea & Marco

Ingredients

Homemade Buttermilk

¼ cup milk (60 ml)
¼ teaspoon lemon juice

The Cake

2 cup all purpose flour (260 g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter (113 g), softened
½ cup sugar (100 g)
2 eggs , room temperature
1 teaspoon vanilla extract
½ cup maple syrup (155 g)
3.5 oz blueberries (100 g)

The Streusel

¼ cup brown sugar (40 g)
⅓ cup all purpose flour (45 g)
1 teaspoon cinnamon powder
¼ teaspoon salt
3 tablespoon butter (45 g), cold

Instructions

Homemade Buttermilk

Add lemon juice into milk and leave untouched for 10 minutes before using.

The Cake

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.

Baking & Streusel

Bake in a preheated oven at 320ºF (160ºC) for 30 minutes.
Five minutes before the cake is ready, prepare the streusel by adding all ingredients into a bowl, except for the butter. Mix well. Using a dough blender, cut the butter into the mixture until forming crumbles.
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.

Notes

Best eaten within 1-2 days. Keep in an airtight container at all times, at room temperature.
To Freeze: either wrap the whole cake or slice pieces with cling film. Then place it in a ziplock bag and in the freezer. Best consumed within 2-3 months.
To Defrost: thaw at room temperature. Optional: slightly warm in the microwave for a few seconds to bring it back to life.

Nutrition