Blueberry Muffin Loaf
25g plain flour
20g unsalted butter, diced
20g caster sugar
200g self-raising flour, sieved
1/2 tsp bicarbonate of soda
75g soft brown sugar
50g caster sugar
70g unsalted butter, melted
160ml full-fat milk
1 large egg
1 tsp vanilla extract
You will need a greased 900g/2lb loaf tin, the base and ends lined with a strip of buttered baking parchment.
Preheat the oven 180oC/160oc fan oven/gas mark 4.
Make the topping first. Tip the flour, butter and sugar into a bowl and, using your fingers rub the butter into the flour until it resembles a crumble mixture. Alternatively you can do what I do and add the ingredients a food processor and pulse.
To make the loaf, sieve the flour and bicarbonate of soda into a bowl, add both of the sugars and mix well.
Melt the butter, leave to cool slightly and then mix with the milk, egg and vanilla extract and whisk until smooth.
Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Using a large metal spoon, fold the two mixtures together until only just combined. Fold the blueberries into the mixture, making sure not to overmix the batter as this will result in a heavy sponge.
Carefully spoon the mixture into the prepared loaf tin, scatter over the crumble topping and bae on the middle shelf of the preheated oven for about 1 hour or until golden, well risen and a skewer inserted into the middle of the cake comes out clean.
Serve warm or at room temperature.