(For the sponge)
190g (7oz) Unsalted Butter
190g (7oz) Plain flour
190g (7oz) Caster sugar
1 tsp Baking powder
1/4 tsp Salt
1/2 tsp ground cinnamon
25ml (1fl oz) Whole milk
100g (3 1/2 oz) fresh or frozen (defrosted) Blueberries
50g (1 3/4oz) Pecans, chopped
(For the crumble topping)
25g (1oz) Plain flour
10g (1/3 oz) Unsalted butter
15g (1/2 oz) Soft light brown sugar
20g (3/4 oz) Pecans, chopped
1/4 tsp Ground cinnamon
Loaf tin with 7.5cm (3inch) sides.
Preheat the oven to 170° (325°F) or Gas mark 3, then grease the loaf tin with buttewr and dust with flour.
To make the crumble topping, rub the butter and flour together using your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients and set aside. (You can put the topping in the fridge while baking, if you are not too speedy when it comes to mixing cakes)
To make the cake, cream together the butter, sugar and add the eggs one at a time. Scrap down the sides of the bowl to make sure you mix in all ingredients. Whisk together until the consistency is smooth.
Sift together the flour, baking powder, salt and ground cinnamon, then add to the butter mixture in three stages – flour mixture, milk and lastly the remaining flour. Mix well on a medium speed.
Add blueberries and mixed pecans , mixing into the batter using a wooden spoon. Pour the batter into the prepared tin and spinkle the crumble topping over the batter.
Bake for 50-65mins, or until fully baked and a skewer or knife inserted comes out clean. Allow to cool before turning out of the tin.
Serve with a side of fresh berries and a herbal tea :)