Blueberry Muffin Loaf

We needed a cake in the house as the chocolate cake that Mrs Monday Baker had made 2 days ago had already been eaten(It was that good).I had some blueberries in the freezer so i decided to have a go at Jo Wheatleys 'Blueberry Muffin Loaf '.

 

Ingredients

Topping

25g plain flour.
20g unsalted butter.
20g caster sugar.

Muffin

200g self-raising flour.
1/2 tsp bicarbonate of soda.
75g soft brown sugar.
50g caster sugar.
70g unsalted butter.
160ml milk.
1 egg.
1tsp vanilla extract.
130g blueberries.


Recipe

1.Pre-heat the oven to 180 degrees c/350 degrees f/gas mark 4.
2.Grease a 2lb loaf tin and line the base and ends with baking paper or a loaf case.
3.To make the topping-Tip 25 g of plain flour into a bowl.
4.Melt 20g of butter.
5.Add 20g of caster sugar to the bowl.
6.Using your fingers rub the butter into the flour until it resembles a crumble mixture.When you have done this put to one side.
7.To make the loaf-Sift 200g of self-raising flour into another bowl.
8.Sift the bicarbonate of soda into the bowl of flour.
9.Add the brown sugar.
10.Add the caster sugar.
11.Mix the above ingredients together well.
12.Melt the butter and put aside to cool.
13.Add the milk to another bowl.
14.Add the egg to the bowl.
15.Add the vanilla extract to the bowl.
16.Add the cooled butter to the bowl and whisk the above ingredients until smooth.
17.Make a well in the centre of the bowl containing the dry ingredients and pour in the egg and milk mixture.
18.Fold the ingredients together using a large metal spoon until they are just combined.
19.Add the blueberries and fold into the mixture.Make sure not to overwork the batter as it will cause the sponge to become heavy.
20.Spoon the mixture into your prepared loaf tin.
21.Take your crumble mixture that you prepared earlier and scatter over the mixture.
22.Bake in the pre-heated oven for about one hour.It should be golden and well risen.Insert a skewer into the centre of the cake,and if it is ready it should come out clean.
   
I have previously made Jo's 'Blackberry and Apple Loaf Cake' and i had the same problem with that cake as i did with this.When i was trying to remove it from the tin it started to break in two.This time instead of carrying on i left it to cool for a while.This seemed to do the trick as when i attempted to remove it from the tin the second time it came out okay.

                                                                                                                      The Monday Baker