I was looking to make something easy. I saw this recipe in A Passion for Baking by Jo Wheatley. I made it. Then I thought about how I could make it better. And then I made it again. It was much improved.
The first time I made the recipe, I substituted whole buttermilk for the full fat milk. I used a 9″ x 5″ loaf pan. Everything else remained true to the recipe. What I got was a short medium brown loaf with depressions in the top, like it had sunk. In thinking about it, I believe the buttermilk caused the sinking and the brown sugar (which was required in the recipe) caused the medium brown coloration. The color was an issue because the picture in the cookbook shows a light colored loaf.
So, the second time, I used a mixture of 1/2 heavy cream and 1/2 skim milk, because that is what I have in my refrigerator. I dropped the brown sugar in the cake and just used granulated sugar. Then I added 50g chopped walnuts.
And I completely revamped the topping. I used some digestive biscuit crumbs leftover from a recent purchase. And I used dark brown sugar, instead of the original caster sugar. In addition, I added chopped walnuts. This was a good change.
There was the perfect amount of blueberries in this cake. And the topping provided a nice crunch. It is a good cake. It would be a nice for after school or a brunch.
Blueberry Muffin Loaf Cake, adapted from A Passion for Baking, by Jo Wheatley
I used a glass 8″ x 5″ loaf pan and baked it for 55 minutes. If you use metal, you may need to bake it a little bit longer.
For the topping:
70g digestive biscuit crumbs (or graham cracker crumbs)
20g unsalted butter, diced
20g dark brown sugar
20g chopped walnuts
For the muffin:
200g self-raising flour
½ tsp baking soda
70g unsalted butter, melted
80ml heavy cream
80ml skim milk
1 large egg
1 tsp vanilla extract
50g chopped walnuts
You will also need:
a greased 8.5” x 4.5” loaf tin (1.5qt)
- Preheat oven 180°C/350°F/Gas Mark 4.
- Make the topping first. Place the biscuit crumbs, butter, brown sugar, and walnuts into a bowl and, using your fingers, rub the butter into the ingredients until it resembles a crumble mixture.
- To make the loaf, sift the flour and baking soda into a bowl, add the sugar, and walnuts and mix well.
- Melt the butter, leave to cool slightly and then mix with the cream, milk, egg and vanilla extract and whisk until smooth.
- Make a well in the center of the dry ingredients and pour in the milk and egg mixture. Using a large spoon, fold the two mixtures together until only just combined. Fold the blueberries into the mixture, making sure not to overwork the batter as this will result in a heavy sponge.
- Carefully spoon the mixture into the prepared loaf tin, scatter over the crumble topping and bake on the middle shelf of the preheated oven for about 1 hour or until golden, well risen and a skewer inserted into the middle of the cake comes out clean.