We’re in love with crumble recipes at Hummingbird. Blueberries are the all-American berry, but you can use other types. As you can see from the picture, the berries will sink as the loaf cooks
14 APRIL 2011
Ingredients (Serves 8–10)
For the sponge
190g (7oz) unsalted butter, softened, plus extra for greasing
190g (7oz) plain flour, plus extra for dusting
190g (7oz) caster sugar
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
25ml (1fl oz) whole milk
100g (3½oz) fresh or frozen (and defrosted) blueberries
50g (1¾oz) pecans, chopped
For the crumble topping
25g (1oz) plain flour
10g (⅓oz) unsalted butter
15g (½oz) soft light brown sugar
20g (¾oz) pecans, chopped
¼ tsp ground cinnamon
One 8.5 x 17.5cm (3½ x 7in) loaf tin with 7.5cm (3in) sides
Preheat the oven to 170°C (325°F), Gas mark 3, 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 then 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.