Blueberry & Sour Cream Loaf
A delicious and moist blueberry loaf cake with a tangy sour cream flavor and a crunchy crumble topping.
Ingredients
- 1/4 cup vegetable oil, plus extra to grease (Original recipe used 50ml)
- 2 item medium eggs
- 7 fl oz sour cream (Original recipe used 200ml)
- 2 tsp vanilla extract
- 7 oz self-raising flour, sifted (Original recipe used 200g. Substitute with 7 oz all-purpose flour + 2.5 tsp baking powder + 0.5 tsp salt if you don't have self-rising flour.)
- 6 oz caster sugar (Original recipe used 175g)
- 4 oz blueberries (Original recipe used 125g)
- 1/2 oz unsalted butter, cold and cubed (Original recipe used 15g)
- 1 1/2 oz plain flour (Original recipe used 40g. Substitute with 1.5 oz all-purpose flour.)
- 2 oz Demerara sugar (Original recipe used 15g, which is approx 0.5 oz. The '2oz' in parenthesis in the source image is likely a typo. Proceed with 2oz for a generous crumble.)
Instructions
- Preheat oven to 350°F (180°C / 160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. Make the crumble topping: in a bowl, rub the butter into the flour using your fingertips until it clumps together (the clumpier, the better!). Stir in the sugar and set aside.
- In a large jug, mix the eggs, sour cream, oil, and vanilla until combined. In a separate large bowl, stir together the flour and sugar. Add the wet mixture to the dry bowl and stir until almost combined (a few lumps are a good thing in this recipe).
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