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Blueberry Crumble Loaf: for rainy “Cake Days”

May 26, 2011

I had planned to make this cake a few days ago,  but as it happened today was exactly the right kind of grey and rainy day for a comforting crumble cake. Perfect with a cup of tea and a sit down.

Blueberry Crumble Ring

It’s always a good sign when you find bits of crusty cake mix on a recipe book. Well, I think so anyway, it shows that it’s well used. This is starting to happen with my Hummingbird Bakery Cake Days book. (It has also happened with my laptop, but that’s less of a good thing).

The sponge is a basic 7oz fat-flour-sugar + 3 egg mix with a little cinnamon, some blueberries and pecans added to it. [updated] Since I have now found the full recipe online elsewhere I think it’s ok to post it in full, so you’ll find it below. By the way, the blueberries will almost certainly sink but that’s fine as it means you’ll have the crumble on the top and the colouring of the blueberries at the bottom.

I made two cakes, one in a ring-tin, which I’ve been itching to use, so it will have a crumble bottom (smirk) when I turn it out. The other was a proper loaf. I think the loaf worked better as that’s how it is meant to be, but sadly I didn’t grease the tin well enough so I lost a little when turning it out.

Blueberry Crumble Loaf

Mr B’s boss is off to pastures new and this is her leaving cake, which is rather a shame, as given the disgusting weather outside it was all I could do not make a brew and dig in. Oh wait, there’s those bits at the bottom of the loaf tin….right, I’m off to find a spoon…

Made while listening to Loose Ends on Radio 4

 Blueberry Crumble Loaf  Recipe

 For the sponge

 190g (7oz) unsalted butter, softened, plus extra for greasing
190g (7oz) plain flour, plus extra for dusting
190g (7oz) caster sugar
3 eggs
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
25ml (1fl oz) whole milk
100g (3½oz) fresh or frozen (and defrosted) blueberries
50g (1¾oz) pecans, chopped

For the crumble topping

 25g (1oz) plain flour
10g (⅓oz) unsalted butter
15g (½oz) soft light brown sugar
20g (¾oz) pecans, chopped
¼ tsp ground cinnamon
One 8.5 x 17.5cm (3½ x 7in) loaf tin with 7.5cm (3in) sides



Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.
First make the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients, and then set aside.
Next make the sponge.Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
Break the eggs in one at a time, mixing well, on a medium speed, after each addition and scraping down the sides of the bowl to make sure every bit of the mixture is incorporated.
Sift together the flour, baking powder, salt and ground cinnamon, then add in three stages to the creamed butter and eggs, pouring in the milk after the second batch has been added. Mix well on a medium speed after each addition, scraping down the sides of the bowl once again to ensure all the ingredients are incorporated.
Increase the speed to medium-to-high and continue mixing until the batter is smooth and even, then add the blueberries and chopped pecans, stirring them into the batter by hand and making sure they are evenly distributed. Pour the batter into the prepared loaf tin and sprinkle the crumble mixture over the top.
Bake in the oven for 50–60 minutes or until the sponge feels firm and a skewer inserted into the middle comes out clean, with no cake batter sticking to it. Allow the loaf to cool a little before turning it out of the tin on to a wire rack to cool completely, then cut into slices to serve.

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