Sometimes I just want to eat the food. I’m mean… cooking something uninterrupted by thoughts of photographing it while jotting down notes and scribbling recipe instructions. Where the process of cooking is left alone and the passion for cooking left to be just that. Unadulterated bliss, and perhaps cooking the way it should be.

Although I must admit, 95% of the time I love doing all of the above; writing down new recipes and ideas as illegibly as possible, photographing the results and sharing what I love to do when busy life allows it.

However I must also admit that I’m a bit of a lazy photographer, which directly conflicts with my dreams of one day becoming the next David Loftus. I guess I’ve just had to find a happy medium for wanting to share yet be left to relish the moment. Sure, the result is I get major food envy when I see all the beautiful produce shots and ingredient set-ups out there, but at the same time I really enjoy spending that time eating the remnants of cake batter right out of the bowl off of my spatula.



in the panbluberry walnutty goodnessdelicious

I definitely ate that slice about 0.5 seconds after taking this photo. I also got frosting all over my camera.

Blueberry Walnut Bread

Makes 1 loaf

For the loaf cake:
120g unsalted butter, room temperature
30ml single cream
1 teaspoon vanilla bean extract
150g caster sugar
2 large eggs
150g all-purpose flour
1 teaspoon baking powder
Pinch of salt
100g walnut halves, roughly chopped
125g blueberries, and extra for garnish
Lemon zest to garnish

For the buttercream frosting:
200g icing sugar, sifted
125g unsalted butter, room temperature

Preheat oven to 180°c (160°c fan) and line a loaf tin with parchment paper.

Beat together the butter, cream, vanilla and sugar then whisk in the eggs one at a time. Beat in the flour, baking powder and salt until combined – the batter will be fairly thick. Fold in the walnuts and blueberries and pour into the prepared loaf tin. Bake for around 1 hour or until a cocktail stick comes out clean. Remove from the loaf tin after 10 minutes and leave to cool on a wire rack.

To make the buttercream beat the butter for a couple of minutes then sift in half of the icing sugar and mix in, followed by the rest of the icing sugar until fully combined and you’re left with a smooth buttercream.

Once the bread is cooled spread a thick layer of the buttercream over the top, dot with blueberries and zest over some lemon.


2 thoughts on “Blueberry Walnut Bread

  1. huntfortheverybest says:

    it looks yummy!

  2. toko tommee tippee says:

    I really like the blueberry
    This bread is definitely delicious

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Rose's Quest for the Best

All food things come to those who eat

New York Post

Your source for breaking news, news about New York, sports, business, entertainment, opinion, real estate, culture, fashion, and more.

Well Placed

journeys to the world's most spectacular destinations

A Travelling Epicure

A food, wine and travel scrapbook

A Girls Got to Eat... & Drink!

A Girls Got to Eat... & Drink!

Food with a View

Vegan & vegetarian food and photography from urban nature and a small Berlin studio

Lilly Sue's Bites and Brews

~Discovery of Food and Beer

%d bloggers like this: