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baking tips

Blueberry Crumble Loaf
now this is a controversial recipe. you see, i have yet to master getting it out of the container in one peice, and when i served it, everything got a bit messy. it does taste lovely though, the cinnamon and the blueberry go really well with a cup of tea. why don't they make a cinnamon and blueberry flavour tea? anyway, i thought i might try and take a few pictures as i went on this recipe, but being the forgetful person that i am, i forgot about half way through. the pictures i took might give you a vague idea of what your mixture should look like though! good luck!

190g unsalted butter
190g plain flour
190g caster sugar
3 eggs
1tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
25ml milk
100g blueberries
50g pecans, chopped
25g plain flour
10g unsalted butter
15g soft light brown sugar
20g pecans, chopped
1/4 tsp ground cinnamon

  • preheat the oven to 170C, gas mark 3, then grease the loaf tin with butter and dust with flour. i used a silicone loaf tin, which saved having to do this.
  • 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, then set aside. Here’s mine!
  • 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 and add one at a time, mixing well, on a medium speed, after each addition and scraping down the sides of the bowl to make sure all the mixture is incorporated. this stuff looks tasty
  • .
  • sift in 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 batter sticking to it. allow the loaf to cool for a while before turning it out of the tin onto a wire rack to cool completely, then cut into slices to serve.
mine didnt last long! 

as you can see from this picture, it can get a bit messy. the blueberries will also sink to the bottom a bit, thats perfectly normal!