Recipe: Blueberry-Crumble Loaf

Recipe: Blueberry-Crumble Loaf

Brought to you by:   Annika Eats  Annika Eats  | 9 days  ago

A loaf cake with a difference

This recipe features a moist vanilla cake with juicy blueberry pearls that add a level of zing, plus a crumble topping to bring it all together. It’s perfect for a tea party or even warmed up for breakfast. Once gone stale, it can be used to make toast (or even French toast for that matter). It also travels well since it holds its shape.

You could use raspberries, strawberries, blackberries or rhubarb instead of blueberries – or a mixture of them together!

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Serves: 8 generous slices

Prep time: 15 min

Cooking time: 30–35 min


Ingredients:

For the cake:

  • 1 egg
  • 150g caster sugar
  • 5 tbsp vegetable oil
  • 230g plain flour
  • 2 tsp baking powder
  • 120mL whole milk
  • 250g blueberries
  • pinch of salt

For the crumble topping:

  • 50g unsalted butter, melted
  • 100g demerara sugar
  • 50g plain flour
  • 1 tbsp ground cinnamon

To garnish:

  • 2 tbsp toasted, chopped almonds


Method:

  1. To make the crumble topping, mix all the ingredients together (ensure that the melted butter has completely cooled down first or else it will adversely affect the crumble’s texture).
  2. To make the cake, preheat oven to 160°C. Line a large loaf tin with oil and baking paper.
  3. Whisk the egg and sugar together until pale and fluffy. Add the oil and mix further using a stand mixer.
  4. Add the flour, baking powder and milk and whisk to combine. Fold in the blueberries and add the salt.
  5. Transfer the batter to the loaf tin and sprinkle the top with the crumble. Bake for 30–35 min, or until golden and risen. Garnish with the toasted, chopped almonds.
  6. Slice once cooled. Serve warm.


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Annika Eats

Annika Eats | Dubai UAE

Live and Breathe all things food. Salt and Sugar are my air and water. Cant live without either.

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