MORE PROGRESS.....

I finally finished my February Lady Sweater and I love it. I am so looking forward to wearing it when the cooler weather arrives. I found perfect buttons too:

Today I made a Pyramid Project Bag, in a gorgeous teal colour Japanese style fabric. It has a white lining and I made it fairly large so it can hold good sized projects:

Here is my cake of the week, a Blueberry & Apple Muffin Cake. I made up the recipe myself as I was getting weary of following recipes that either didn't work out or were way too sweet. It's a really good cake, made in the food processor but I am sure it would be fine made by another method. It's not very sweet and the fruit makes it nice and moist, it's the kind of thing I like to eat for breakfast when I am rushing off to work at the crack of dawn and cannot bear the thought of toast (I am not a big breakfast eater). I love to use the most sour apples I can find and the blueberries are ones we picked a few weeks ago, we have 5 kg of them in the freezer so keep checking back for more blueberry recipes.

Blueberry & Apple Muffin Loaf

125g Chilled Butter, diced

225g Self Raising Flour

150g Caster Sugar

2 large eggs beaten

1/4 cup of buttermilk (you may need a little more depending on the flour)

1 large eating apple (or 2 small), peeled, cored and very thinly sliced

125g blueberries, fresh or frozen

1. Preheat the oven to 190/170 fan/gas 5. Grease and line a 900g loaf tin (I use a long narrow loaf tin).

2. Sieve the flour into the bowl of a food processor with a pinch of salt. 

3. Add the cubed butter and process until it looks like fine breadcrumbs. 

4. Add the sugar and eggs and whizz again, then add the buttermilk and whizz until you have a nice soft cake batter.

5. Spoon half of the mixture into the tin and spread it out, scatter with 2/3 of the blueberries and apple slices. 

6. Put the rest of the cake mixture on the top and spread gently with a spoon, scatter over the remaining fruits

7. Bake for 45 mins to 1 hour depending on your oven, mine takes exactly 50 mins. The cake is cooked when a skewer inserted into the centre comes put clean.

8. Cool in the tin for 30 mins, then turn out onto a rack. It will keep for a few days in an airtight container (if it lasts that long!) The cake also freezes really well if you wrap it in thick foil.