Fashion, food and writing are probably my biggest passions, after my family, and here I am, working in a fashion company, sitting next to a great girl who turned out to be an amazing food blogger!
I've mentioned her before when I posted about the wonderful Never Fails Carrot Cake recipe, from one of my favourite all-time cookbooks. Helen, aka Ms Qnt, is relatively new to the blogging world, although you would never know if from her beautiful blog - here is her delicious guest post below:
It’s a great honour to be a guest blogger for the lovely and stylish Mama and More who is, like myself, passionate about food, not to mention our mutual love for shoes as well!
I’m Helen, a baking and lifestyle blogger - Ms Qnt. It’s a visual blog featuring some mouth-watering pictures of my bakes and anything relating to food. I use just three main tools to capture my bakes – my iPhone 5, Instagram and a steady hand.
My recent bake was the Blueberry Crumble Loaf cake using the recipe from The Hummingbird Bakery book.
just add a cup of tea!
I was so glad to have found a recipe that would make use of some leftover blueberries that I had in my freezer! There is no harm in tweaking the ingredients and it’s best to make use of what you’ve got. Instead of pecans, I’ve used walnuts (personal preference). I would usually add a tad more cinnamon to bring out a stronger flavour. The end result is the sweetness of blueberries in a cake with a crunchy top, yum.
This type of bake is best served alongside a cup of tea with friends and family. Oh, I also love to cut the cake in front of my friends in order to watch them drool. Do try this recipe out and get your kids to help out. Happy baking!
Note: The following recipe is taken from The Hummingbird Bakery recipe book, my tweaks are highlighted in blue.
For the Sponge
190g unsalted butter, softened, plus extra for greasing
190g plain flour, plus extra for dusting
190g caster sugar
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
25ml whole milk
100g frozen blueberries
60g walnuts, chopped
For the Crumble Topping
25g plain flour
10g unsalted butter
15g soft light brown sugar
20g walnuts, chopped
1/4 tsp ground cinnamon
One 8.5 x 17.5cm (3 1/2 x 7in) loaf tin with 7.5cm (3in) sides.
Preheat the oven to 170C (325F), 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 [add extra 20 minutes baking time] 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.
linking to Honest Mum's Tasty Tuesday, Recipe of the Week, Totally Tasty Tuesdays, and Anyonita's Tasty Tuesdays