Tuesday, 17 July 2012

Blueberry Muffin Loaf

It's been a while since I treated myself to a new cookbook and I thought it was time to add to my collection. I read great reviews on Jo Wheatley's "A Passion for Baking" and so I headed to Sainsburys to buy a copy. Jo was the winner of The Great British Bake Off in 2011 and her book is testament to why she won. I love this book, it has so many wonderful delicious recipes, that I can't wait to try. I decided to make the Blueberry Muffin Loaf as my first recipe. This lovely loaf with it's moist sponge is bursting with flavours and textures and it's definitely a must bake! Watch this space for more recipes from this must have book.

 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
130g blueberries

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.


Ruby slippers said...

That looks delish, and very moist, love the blueberry colour too :)

Do you follow Jo's blog? it's very good!

Parkinson's Pantry said...

I didn't know Jo Wheatley had a blog, let alone a book. This is exciting news. And that cake looks delish! I think I might have to snap up that book as a pay-day treat. I would happily devour a slab of that cake with a cup of tea on a rainy afternoon. Yum!!

missflash said...

Another lovely loaf bake. I've never thought of making a loaf cake with a crumble topping, but it certainly looks amazing, as usual with your bakes.

Kelly-Jane said...

Your loaf cake looks lovely, must mark that one :)

The Caked Crusader said...

I'm hooked on anything with blueberries at the moment - this looks heavenly!