Elle’s Blueberry Loaf

Hello and,

HAPPY FIRST DAY OF SPRING 😀

As promised, here is the recipe for the Blueberry loaf I made yesterday.  I had some blueberries in the fridge, as you do, as well as a pot of sour cream which my cousin brought by accident, thinking it was buttermilk.  In her defence the packaging looked very similar and she was in a bit of a rush.  Anyway, said pot was kindly donated to me, and it has been labouring in the fridge for nearly 2 weeks.  Fortunately, it has another week or so to go before it sprouts legs and walks off on it’s own accord.  So please forgive me if over the next few days there are going to be recipes featuring sour cream.  It can usually be substituted with yogurt. 

Ingredients:

7oz unsalted butter

7oz plain flour

7oz cinnamon or lavender sugar

3 large eggs

1/4 tsp salt

1 tsp baking powder

1 fl oz sour cream

4oz fresh blueberries

Method:

  1. Preheat the oven to Gas mark 3.
  2. Grease a large loaf tin with butter and dust with flour.  Don’t line with baking parchment or paper, for some reason the end result is better.
  3. In an electric mixer, beat together the butter and sugar until light in colour and fluffy in texture.
  4. Add the eggs one at a time, and make sure each egg is fully incorporated into the butter sugar mixture, before adding the next egg.
  5. Sift the flour, baking powder and salt into a separate bowl. Then add half the flour mixture in to the butter mixture and fold in gently.  When just incorporated, add the remaining flour mixture.  Be careful not to over mix, otherwise you will end up with a heavy cake and not a light loaf.
  6. Fold in the sour cream and then 2/3rds of the blueberries. No matter what you do, the blueberries will sink to the bottom, as you can see with my cake.  You can dust the blueberries with flour, but it has never worked for me when I have cooked wth blueberries!  Hopefully it will work for you.
  7. Pour the cake mix into the loaf tin.  In a lame attempt to evenly distribute the blueberries, add the remaining 1/3rd on top (not that it worked for me LOL)
  8. Place the tin on the middle shelf of your oven and bake for 50-60 mins. Do the skewer test to see if the centre is fully cooked.
  9. Allow to cool in the tin for a few minutes, then turn out onto a wire rack.

Serve with plain yogurt, fresh fruit or try lemon yogurt with added lemon zest, lavender yogurt or even vanilla or cinnamon icecream. 

And even if your blueberries sink to the bottom like mine, the taste is lovely and makes a wonderful Sunday tea time treat.  In the words of my cousin, “this is yummy”! 🙂

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