Blueberry Crumble Loaf
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A Note from Feedfeed
Soft, moist bread is studded with sweet, juicy blueberries and topped with a crunchy, buttery crumble. It's the perfect treat for breakfast, dessert, or anytime you're craving something sweet and delicious.
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- Recipe Card
Recipe Card
ingredients
Crumble
- 75 grams room temperature unsalted butter
- 70 grams oats
- 60 grams plain flour
- 42 grams caster sugar
- 30 grams desiccated coconut
- 2 teaspoons vanilla sugar/extract
ingredients
- 175 grams room temperature unsalted butter
- 3 eggs
- 170 grams caster sugar
- 210 grams plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla sugar/extract
- 150 grams fresh blueberries
Method
Step 1
Pre-heat the oven to 180C/160C Fan oven. Grease a 2lb loaf tin with parchment paper. Make the crumble - by mixing all the ingredients in one bowl and set aside.
Step 2
Melt the butter and let it cool. Beat eggs and caster sugar with an electric hand mixer for 5 minutes until white and fluffy.
Step 3
Add the dry ingredients and the melted butter using a spatula. Gently fold in most of the blueberries, reserving a small handful of blueberries.
Step 4
Pour the batter into the loaf pan and sprinkle the remaining blueberries on top and the crumble. Bake for 35-40 minutes. Let it cool before removing from the pan. Slice and serve.