Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. Make the crumb topping: using your fingers, rub the butter into the flour until mixture resembles large breadcrumbs. Stir through sugar and pecans. Set aside.
Step 2To make the cake, in a large bowl mix the flour, sugar and baking powder. Gently mix in blueberries. In a jug mix milk, egg, oil, lemon zest and juice (it will curdle). Add to the dry ingredients and stir until just combined. Scrape into prepared tin and spread to level.
Step 3Sprinkle crumb topping over cake batter, squeezing it into larger clumps as you go. Bake for 1hr, or until a skewer inserted into the cake comes out clean. Allow to cool for 10min in tin, then transfer to a wire rack and serve just warm or at room temperature.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
