I made this blueberry loaf for one of my planned christmas parties. Unfortunately because of the flu, the party was cancelled. So I sliced the cake and put it in the freezer to serve at birthday party coming up soon.
But when I have my daily evening tea, I hear the cake screaming at me from the freezer.
So I must admit that half the cake s eaten by now and I will of course have to bake another one for the birthday party.
But when I have my daily evening tea, I hear the cake screaming at me from the freezer.
So I must admit that half the cake s eaten by now and I will of course have to bake another one for the birthday party.
Blueberry loaf with walnut crumble
1 loaf
7 oz unsalted butter
1 1/2 cup all-purpose flour
1 cup granulated sugar
3 eggs
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 cup milk
3 1/2 oz fresh or frozen blueberries
1/3 cup walnuts, chopped
Crumble topping
1/4 cup all -purpose flour
1/3 oz unsalted butter
1 1/2 tbsp soft light brown sugar
2 tbsp walnuts, chopped
1/4 tsp grpund cinnamon
Preheat oven to 350 F. Grease a loaf tin with butter and dust with some flour.
Make the crumble topping. In a mixing bowl rub the flour and butter together with your fingertips
until it resembles breadcrumbs. Mix in the remaining ingredients and set aside.
Cream butter and sugar until light and fluffy with an electric mixer with paddle attachement.
Add the eggs, one at the time and mix well on medium speed. Scraping down the sides of the bowl.
Sift together the flour, bakingpowder, salt and cinnamon. Add in three stages to the egg mixture
on medium speed until well combined.
Increase speed to medium high and continuing mixing until batter is smooth.
Add blueberries and chopped walnuts and mix carefully by hand.
If using frozen berries, do not defrost them before adding to the batter.
Pour the batter into the prepared loaf tin and spinkle over the crumble topping.
Bake for 45-55 minutes until cake feels firm and a skewer inserted in the middle comes out clean.
Let cake cool a little in the tin before turning it out on a wire rack to cool completely.
Cut into slices and serve.
1 loaf
7 oz unsalted butter
1 1/2 cup all-purpose flour
1 cup granulated sugar
3 eggs
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 cup milk
3 1/2 oz fresh or frozen blueberries
1/3 cup walnuts, chopped
Crumble topping
1/4 cup all -purpose flour
1/3 oz unsalted butter
1 1/2 tbsp soft light brown sugar
2 tbsp walnuts, chopped
1/4 tsp grpund cinnamon
Preheat oven to 350 F. Grease a loaf tin with butter and dust with some flour.
Make the crumble topping. In a mixing bowl rub the flour and butter together with your fingertips
until it resembles breadcrumbs. Mix in the remaining ingredients and set aside.
Cream butter and sugar until light and fluffy with an electric mixer with paddle attachement.
Add the eggs, one at the time and mix well on medium speed. Scraping down the sides of the bowl.
Sift together the flour, bakingpowder, salt and cinnamon. Add in three stages to the egg mixture
on medium speed until well combined.
Increase speed to medium high and continuing mixing until batter is smooth.
Add blueberries and chopped walnuts and mix carefully by hand.
If using frozen berries, do not defrost them before adding to the batter.
Pour the batter into the prepared loaf tin and spinkle over the crumble topping.
Bake for 45-55 minutes until cake feels firm and a skewer inserted in the middle comes out clean.
Let cake cool a little in the tin before turning it out on a wire rack to cool completely.
Cut into slices and serve.
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