Description
This Blueberry Donut Loaf has all the nostalgic flavors of an old-fashioned blueberry cake donut in a sliceable, shareable loaf. The loaf is swirled with a layer of homemade blueberry jam and topped with a buttery, cinnamon sugar streusel. The entire loaf is drizzled in a sweet vanilla glaze. Each bite delivers that classic soft, tender crumb of cake donuts, with pockets of jammy blueberries. This is the perfect breakfast or brunch treat.
Ingredients
Streusel
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
Donut Loaf
- 2 tablespoons unsalted butter, melted
- 3/4 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 1/4 cup Greek yogurt
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Blueberry Jam Layer
- 3/4 cup fresh or frozen blueberries
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- Juice of 1 small lemon
Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2–4 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper and spray with nonstick spray. Set aside.
2. Make the streusel topping. In a large bowl, add flour, sugar and cinnamon. Stir to combine. Add in softened butter and use a fork to claw/combine ingredients together until pea sized morsels remain. Place in refrigerator until ready to use.
3. Make the blueberry jam. In a medium sized saucepan or skillet, add blueberries, sugar, cinnamon and lemon juice. Cook, stirring frequently, over medium heat until sugar is dissolved and blueberries begin to release their natural juices. Set aside until ready to use.
4. Make the donut loaf. In a large bowl, add melted butter, milk, eggs, vanilla extract, sugar and Greek yogurt. Whisk to combine. Add in the sifted flour, baking powder and salt. Mix just until combined.
Fold in the blueberries.
5. Assemble and bake. Add half the batter to prepared pan, followed by the blueberry jam. Add the remaining batter on top. Sprinkle streusel topping on top.
Bake in preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow to fully cool in loaf pan on wire cooling rack.
6. Make the glaze. In a medium size bowl, whisk together powdered sugar, vanilla extract and heavy cream or milk.
Pour glaze over loaf.
Slice and enjoy!
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American