Ingredients:
sponge
190g unsalted butter easier if softened
190g plain flour
190g caster sugar
3 eggs
1 tsp baking powder
half tsp salt
tsp ground cinnamon
25ml milk
100g frozen blueberries ( best to use non-frozen)
a few pecan nuts broken up
crumble top
25g plain flour
10g unsalted butter
15g soft light brown sugar
3 pecans broken up
half a tsp ground cinnamon
1. First preheat oven to 170 , then grease a loaf tin with butter and dust with flour.
2. Next make the crumble topping. In a bowl , rub the flour and butter with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients , then set aside
3. Make the sponge. Using a hand held electric whisk or a freestanding electric mixer with the paddle attachment (is possible to beat with a wooden spoon) cream together the butter and sugar until light and fluffy. Break the eggs in one at a time, mixing well,on a medium speed. ( may curdle but is fine)
4. Sift the flour, baking powder, salt and ground cinnamon, then add in three stages to the butter and egg mixture, pour in the milk after the second batch of flour. Mix well on a medium speed after each batch.
5.Increase the speed to medium to high and continue mixing until the batter is smooth and even, then add the blueberries and the pecans, stirring them into a batter by hand and making sure they are evenly distributed. Pour the batter into the prepared loaf tin and sprinkle the crumble over the top.
6. Bake in the oven for 50 - 60 minutes ( sometimes needs ten minutes longer if necessary) take out when sponge fells 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 taking out the loaf tin on a wire rack to cool completely, then cut into slices to serve. ( best to serve warm and thin slices)
