Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.

In a medium bowl, whisk together the flour, granulated sugar, and salt for the streusel. Add the cold butter and vanilla bean paste. Work together with your fingertips until a mixture of fine crumbs and large buttery clusters forms. Refrigerate while preparing the batter.

In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, vanilla bean paste, blueberry emulsion, if using, and apple cider vinegar until completely smooth.

Add the flour, cornstarch, freeze-dried blueberry powder, baking powder, baking soda, salt, and nutmeg. Whisk just until combined and no dry streaks remain.

Fold in the dried wild blueberries just until evenly distributed.

Spread just under half of the batter into the prepared loaf pan.

Sprinkle half of the chilled streusel evenly over the batter.

Carefully spread the remaining batter over the streusel until completely covered.

Sprinkle the remaining streusel evenly over the top, leaving plenty of large buttery clusters.

Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.

Bake for 50-65 minutes, or possibly longer if your oven runs slower. Check the loaf at 45 minutes to see how the streusel is browning and tent loosely with foil if needed. The loaf is done when the center reaches 200-203°F (93-95°C), the center no longer jiggles, and a toothpick inserted into the cake portion comes out with moist crumbs but no wet batter.

Cool in the pan for 10-15 minutes, then carefully lift the loaf onto a wire rack.

While the loaf is still slightly warm, whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable. Spread the glaze evenly over the top, allowing it to naturally drip down the sides.

Allow the glaze to set on the counter or in the refrigerator before serving. The loaf can be served warm or fully chilled.