Before I moved into my new house, I had a very clear and detailed list of requirements for my kitchen-to-be.
In recent years my love for good quality, healthy food and home-cooking/baking got bigger and bigger (as opposed to my teen years, where I had a very complicated relationship with everything food-related) and as a result I’m spending awful lot of time in the kitchen, and loving every second of it!
I wanted my new kitchen to be specious, obviously, have plenty of work space and natural light, and generally be bright coloured with a touch of a country feel to it. luckily enough, the kitchen in my new house ticked all the boxes and was one of the main reasons I fell in love with this place. just over three month later, and the kitchen has become my second-most-spent-in room in the house, after my office, of course.
For 2013 I’ve decided to try and blog about food more often, now that I have my dream kitchen which I equipped with all the cookery toys I’ve always wanted! despite the fact that food-blogging is a serious time consuming task, I have a feeling I’m gonna enjoy it. my recipes will be a mix of sweet baked yummies, and I will also try and include as many israeli oriented dishes as I can since it’ll always be my favourite cuisine.
Today is all about Blueberry&Pecan Crumble Loaf.
I fucking love blueberries, and wouldn’t miss an opportunity to tuck them into almost every berry-baked dish of some sort! This dreamy loaf is moist and tender on the inside with the blueberries sinking down to the bottom to create a juicy (yet firm) base, and a crunchy pecan-ish crumble top, mmmmmm heaven in your mouth!
Let’s get down to business shell we?
For the sponge;
- 190g unsalted butter (softened) plus extra for greasing
- 190g plain flour, plus extra for dusting
- 190g caster sugar
- 3 eggs
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 25ml whole milk
- 100g fresh blueberries
- 50g pecans, chopped
For the crumble topping;
- 25g plain flour
- 10g unsalted butter
- 15g soft light brown sugar
- 20g pecans, chopped
- ¼ tsp ground cinnamon
- A 8.5 x 17.5cm loaf tin
Preheat the oven to 170°C (325°F) then grease the loaf tin with butter and dust with flour.
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, and set aside.
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 in one at a time, mixing well, on a medium speed, after each addition and scraping down the sides of the bowl to make sure every bit of the mixture is incorporated.
Sift together 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 cake batter sticking to it. Allow the loaf to cool a little before turning it out of the tin on to a wire rack to cool completely, then cut into slices to serve! :)