- Tried & Tasted -

Monday, 23 March 2015

Blueberry Crumble Loaf with Lemon Glaze

It is with a heavy heart that I am typing out today's blog. It is a sad, sad day. This morning, Singapore's first Prime Minister and founding father, Mr Lee Kuan Yew passed away.

My television is tuned to the news where a constant stream of Mr Lee's political journey is being telecast. He dedicated his whole life to building Singapore. May we not forget his and all our pioneer leaders spirits. The spirit of discipline, determination and resilience to make Singapore a stable and safe place to live, work and play. A place where I call home truly and have the freedom to do what I enjoy. 






Blueberry Crumble Loaf with Lemon Glaze (makes 2 loaf cakes)
(Adapted from Martha Stewart – The perfect pound cake)
Ingredients:
250g unsalted butter, softened 
313g organic unbleached all-purpose flour, sifted
218g granulated sugar 
4 1/2 large eggs 
2 tsp pure vanilla extract 
1/2 tsp salt
2 punnets of blueberry



Steps to bake:
  • Preheat oven to 160 degrees Celsius and grease and line with baking paper, two 20cm by 10 cm by 7 cm loaf pan.
  • Using a mixer, fitted with a ‘k’ beater, beat the butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating between each addition.
  • Stir in vanilla and salt, and then fold in the flour and blueberry.
  • Pour the batter into the prepared pan, sprinkle the top of the cake with the crumble topping (recipe found below).
  • Bake for 65 minutes or until a toothpick inserted comes out clean.
  • Allow the loaves to cool in the pan for at least ten minutes before removing onto a cooking rack.
  • After the loaves are cooled, drizzle the lemon glaze (recipe below) on them.




Crumble Topping
Ingredients:
107g unbleached all purpose flour
130g sugar
86g unsalted butter, cold
1/8 tsp salt

Directions:
  • Using a pastry cutter, cut the butter into the rest of the ingredients above until the mixture resembles fine breadcrumb. 
  • Keep the mixture cold in the fridge until it is time to top the tart.

Lemon Glaze
Ingredients:
1 Tbsp freshly squeezed lemon juice
zest of 1 lemon
3 Tbsp confectioner's sugar (more if you want the glaze to be thicker)


Directions:
  • Mix all the ingredients together with a fork until combined.




 
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