Blueberry Old-Fashioned Donut Loaf

One 9×5-inch loaf

1 hr 20 min + cooling

A tender blueberry loaf cake with a buttery streusel crumb topping and vanilla glaze, flavored with freeze-dried blueberry powder and studded with dried berries.

prepPreheat oven to 350°F / 175°C
prepGrease and line a 9×5-inch loaf pan with parchment paper
115 g all-purpose flour (for streusel)	Whisk streusel flour, sugar & salt; work in butter & vanilla until crumbly	Refrigerate streusel			Sprinkle half the chilled streusel over batter	Spread remaining batter over streusel	Sprinkle remaining streusel over top	Sprinkle sanding sugar over top before baking	Bake 350°F / 175°C, 50–65 min until center 200–203°F / 93–95°C	Cool in pan 10–15 min, then transfer to wire rack	Spread glaze over warm loaf, allow to set
80 g + 1 tablespoon granulated sugar (for streusel)
1/2 teaspoon fine sea salt (for streusel)
85 g cold butter, cubed (for streusel)
1/2 teaspoon vanilla bean paste (for streusel)
220 g + 2 tablespoons granulated sugar (for batter)	Whisk batter sugar, oil, yogurt, milk, vanilla, blueberry emulsion & vinegar until smooth	Whisk in flour, cornstarch, blueberry powder, baking powder, baking soda, salt & nutmeg until combined	Fold in dried blueberries	Spread half the batter into pan
120 ml + 1 tablespoon neutral oil
200 g + 2 tablespoons plain unsweetened yogurt, room temperature
145 ml milk (for batter)
1 tablespoon vanilla bean paste (for batter)
1 teaspoon blueberry emulsion (optional, for a more nostalgic blueberry cake donut flavor)
1/2 teaspoon apple cider vinegar
260 g + 2 tablespoons all-purpose flour (for batter)
15 g cornstarch
26 g / about 1/3 cup wild freeze-dried blueberry powder
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea salt (for batter)
1/4 teaspoon ground nutmeg
85 g dried wild blueberries
Coarse sanding sugar, for sprinkling
250 g powdered sugar, sifted	Whisk powdered sugar, milk, vanilla & salt until smooth & pourable
60 ml milk (for glaze)
1 teaspoon vanilla bean paste (for glaze)
Pinch fine sea salt (for glaze)

Read left to right — each column combines what's behind it.