Home Sweet Home Bakealong 12: Blueberry Loaf

12/100

There are some things that are a pain in the posterior to photograph (eg. The Blondie Pie – beige filling, beige pastry) and some which are an utter delight. This bake falls into the latter category. Look at those crispy edges, look at those oozy blueberries with the juice drooling down the dough! I almost don’t care what it tastes like (it tastes good).

I appear to have squashed 2 loaves worth into one loaf tin. I only realised this after seeing that Beckie had made two. I didn’t read the bit that said to use a 2lb loaf tin. No wonder it was exploding out of the top! Still, I rather like it that way.

This loaf is not dissimilar to Povitica or Krantz cake  in that it is a brioche-type bread with some embellishment. However, the rises are faster and it uses a much less fiddly method to get layers and interesting texture. Another one on the to-bake-again list.

Blueberry Canyon

Blueberry Loaf
From Home Sweet Home by Hummingbird Bakery

For the dough:
300ml whole milk
25g caster sugar
1.5tsp dried active yeast – I used one packet (7g) of fast action yeast
500g strong white bread flour, plus extra for dusting
1 tsp salt
85g unsalted butter, cubed

For the filling:
60g unsalted butter, very soft
100g soft light brown sugar
200g blueberries
1 large egg, beaten

Make the dough up and leave to rise. Once it’s risen you roll it to 30x38cm. Cut into 4 equal strips and scatter the blueberries and most of the sugar over. Stack the strips one on top of the other and then cut into 6 square pieces (I did 5). Turn them on their end and slot them into the tin. Leave to rise, then brush with egg and sprinkle with sugar before baking.

Join Beckie and me in our Epic 200 part bakealong. Next week it’s Funnel Cakes.

I’m also adding this to Cook Blog Share