Finally I get around to posting this!
Sometimes, despite all the planning, it just all falls apart and something else just gets in the way. Others’ priorities take over, it goes above and beyond your control.
I’m very proud to say that this gluten free Blueberry Loaf cake won me winner of Week 2 of the Delicious Alchemy ‘Gluten Free Magic Bake Off’ or #GFMBO. Now in its 3rd year, it’s a great way for the gluten free community to showcase any and all of their bakes, through the magic of social media. Weekly winners are picked over 6 weeks and those winners, win a hamper of goodies. Then finally, all the bakes entered, go out to a massive public vote and there is then a final bake-off, before a winner is crowned.
Its my second year of entering and it really is such fun, especially trying to think of something different for each week.
That and with the #GBBOTwitterBakeAlong, being run by my Twitter friends The Baking Nanna and Robert Allen, there is plenty of baking to be done, as the Country goes baking mad over the course of the ‘Great British Bake Off’ on the Beeb.
Anyway, let’s cut to the chase…
Preheat the oven to Gas 3/170c and line a 2lb loaf tin with greaseproof paper or a loaf tin liner.
180g soft butter
170g caster sugar
210g gluten free self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
60ml milk (I used semi skimmed)
200g fresh blueberries
approx 200g icing sugar
water to mix the icing sugar
Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. You may need to add a little flour to stop it splitting. I’ve learnt over time, to be patient with this bit. Get the beat going and throughly mix this bit together.
Add the vanilla extract and beat again.
Pour in the rest of the flour and baking powder and mix well, you’re can add the milk at this point so the mix isn’t to stodgy.
Just before adding to the loaf tin, stir in the fresh blueberries, pour into the loaf tin. If you wish, at the point spread the jam over the top of the mix and gently mix in, into the top of the cake before popping into the oven on the middle shelf for 50 – 60 mins. Or until a skewer inserted comes out clean.
Leave to cool, before taking out of the tin, and then when cold remove the greaseproof/liner, before adding the icing.
To make the glacé icing, add a tablespoon of the water to icing a little at a time, until your desired thickness is achieved. I love my icing thick, but you may prefer it thinner. If you add to much water, add a little more icing and vice versa.
I have another similar recipe with blackcurrants and almond…..I’ll save that for another day perhaps…
Slice and enjoy 😄😄