A lovely loaf cake from the famous Hummingbird Bakery in London.
Just because I am on a diet, it doesn’t mean I can’t make or bake things and pass them on, does it? It’s a good plan really, I get slimmer while everyone else gets fatter. (Insert evil laugh here.)
The recipe for this cake comes from the second Hummingbird Bakery cookbook, Cake Days, which is a particularly good book. There’s recipes for sweet delights like a Maple Syrup Pecan Cake, a Chocolate Coffee Loaf and a Strawberry and Cream Cheesecake. I may attempt some more of the Hummingbird Bakery repertoire in the future, and if they are good enough, I’ll share them on here.
Enjoy with a strong coffee, or a pot of tea.
Blueberry Sour Cream Loaf – adapted from Cake Days by The Hummingbird Bakery
A incredibly moist bake, with squidgy blueberries enveloped in sweet vanilla scented crumb.
190g butter, softened
190g caster sugar
190g plain flour
1 teaspoon baking powder
25ml soured cream
1 teaspoon vanilla extract
120g fresh blueberries, plus a few extra to sprinkle over the top
Preheat your oven to 170c/fan 150c/gas 3. Line a 900g loaf tin with a loaf tin liner. Or grease with butter and dust with flour.
Cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time, beating well after each addition. Sift in the flour, in batches, and fold in. Add the soured cream and vanilla, fold these in, followed by the berries.
Spoon into the tin, level the surface, scatter the extra berries over, and bake for about one hour, until golden brown, and a cake tester, when inserted into the middle, comes out clean. Allow to cool in the tin for a few minutes and then remove from the tin and leave to cool on a wire rack.
Note: When baking the berries may sink to the bottom of the cake, so don’t worry if they do.