Blueberry-Crème Fraiche Loaf
Ingredients:
175g soft butter (3/4 cup plus 1 TB)
175g golden caster sugar (3/4 cup plus 1 TB; I used turbinado sugar and ran it through the processor)
3 large eggs
225g self-raising flour (I used 1½ cups of self rising
175g soft butter (3/4 cup plus 1 TB)
175g golden caster sugar (3/4 cup plus 1 TB; I used turbinado sugar and ran it through the processor)
3 large eggs
225g self-raising flour (I used 1½ cups of self rising
flour) To convert all purpose flour to self rising, ( Add
1 1/2 cup AP flour w/ 2 1/4 tsp. baking powder and
3/4 teaspoon salt.)
1 ½ tsp baking powder
(I used a pinch of salt)
2 tsp vanilla extract (if you use lemon zest only use 1
(I used a pinch of salt)
2 tsp vanilla extract (if you use lemon zest only use 1
tsp of extract)
142 ml carton soured cream (I used crème fraiche
142 ml carton soured cream (I used crème fraiche
“almost” 5 ounces)
3 x 125g blueberries (I used almost 1 & ½ cups)
Cook notes: Since I did not make the frosting that goes with this, instead I opted for a sugar crunch on the top. So halfway thru cooking time I sprinkled raw/coarse sugar on the top for that “crunch”. For the pan, I did not use a cake pan but used a large loaf pan instead. If you use a loaf pan you may have a bit of batter leftover, so you can use remainder to make muffins or a couple mini loaves. An after thought, I should have used a few teaspoons of fresh lemon zest. Golden caster sugar is an “almost” light brown sugar; it’s very light light brown. If you can’t find it, try using turbinado sugar and run it thru the processor to get it nice and fine. Or you could use superfine sugar
3 x 125g blueberries (I used almost 1 & ½ cups)
Cook notes: Since I did not make the frosting that goes with this, instead I opted for a sugar crunch on the top. So halfway thru cooking time I sprinkled raw/coarse sugar on the top for that “crunch”. For the pan, I did not use a cake pan but used a large loaf pan instead. If you use a loaf pan you may have a bit of batter leftover, so you can use remainder to make muffins or a couple mini loaves. An after thought, I should have used a few teaspoons of fresh lemon zest. Golden caster sugar is an “almost” light brown sugar; it’s very light light brown. If you can’t find it, try using turbinado sugar and run it thru the processor to get it nice and fine. Or you could use superfine sugar
Directions:
Preheat the oven 350 degrees.
Preheat the oven 350 degrees.
Spray or butter a 9-inch cake cake or a large size loaf pan.
Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in color and well mixed.
Beat in crème fraiche, then stir in half the blueberries with a large spoon.
Tip the mixture into the tin and spread it level. (Halfway thru cooking sprinkle raw/coarse sugar on the top). Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed.
Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
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