Streusel topped blueberry and pumpkin seed loaf cake.

Streusel topped blueberry and pumpkin seed loaf cake

This blueberry and pumpkin seed loaf cake has been a real hit. Chocolate cake is my absolute favourite. I know it doesn’t happen very often but when the weather is as hot as it has been recently, I needed a new go to flavour of loaf cake that would be enjoyed by everyone.

I love blueberries and wanted something crunchy to add to the mix. I thought about poppy seeds but don’t like having them in my teeth for the rest of the day, so plumped for pumpkin seeds instead. I used dried blueberries as they keep their integrity better than fresh ones and don’t make the cake too wet.

Streusel topped blueberry and pumpkin seed loaf cake.

3 large eggs weighed in their shells
An equal weight of  butter or margarine
An equal weight of golden caster sugar
An equal weight of self-raising flour
2 tablespoons milk

50g pumpkin seeds

75g dried blueberries

streusel topping

25g flour

85g demerara sugar

½ tsp ground cinnamon

50g cold butter

1 dsp dried blueberries

1 dsp pumpkin seeds

 

Icing

125g icing sugar

50g fresh blueberries, pureed and sieved

water to slacken

How to….

1. Weigh the eggs in their shells and weight out equal quantities of butter, sugar and flour.
2. Place butter and sugar in a large bowl and beat together well. Continue creaming until the butter and sugar mixture becomes paler in colour.
3. Beat the eggs in a separate bowl and add half of this beaten egg into the mixture, and stir it in well. Add in a couple of tablespoons of the flour, then the rest of the egg, and beat again.
4. Taking a metal spoon very gently fold in the rest of the flour.  Use a cutting and folding movement to combine the flour without losing any air from the mix. When all the flour is combined add in two tablespoons of milk, the blueberries and the pumpkin seeds
5. Put this mix into a paper lined loaf tin.
6. Rub together the ingredients for the streusel topping, in the same way that you would make a crumble. Place this topping onto the unbaked cake
7. Bake for 45 to 50  minutes at 180 C until firm and golden brown.
8. When cooked cool for a short while in the tin..
9. Add the blueberry puree to the icing sugar. Add a little more icing sugar/water to make a thick cream consistency. Drizzle over the cake and allow to drip down the sides. I use piping bag to do this but a spoon and a steady hand works well too. Scatter with a few extra pumpkin seeds and dried blueberries to decorate.
10. Devour.

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