BLUEBERRY LOAF

3 days ago

1 min read

The use of cream in this recipe ensures the loaf remains deliciously moist. It is the perfect morning or afternoon tea treat, especially with a spread of butter! Feel free to add 1 tsp finely grated lemon rind or vanilla extract for extra flavour if desired, but it is delicious just as it is.

Ingredients:

2 cups (300g) self raising flour

1 cup (220g) white sugar

1/4 tsp salt

1 cup (150g) fresh or frozen blueberries

1 cup (250ml) cream

2 eggs

icing sugar, to dust (optional)

Method:

Preheat the oven to 180°C. Grease a loaf pan and line with baking paper.
Sift the flour, sugar and salt into a bowl, then add the blueberries. Mix until combined. In another bowl, whisk the cream the eggs until well combined. Pour the wet mixture into the dry mixture and mix until just combined. Be careful not to overmix, as it may result in a dense loaf. Tip the mixture into the prepared pan, spreading it out evenly.
Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Allow the loaf to cool for 10 minutes then transfer to a wire rack to cool completely.
Dust with icing sugar, and serve spread with butter if you like.
Store in an airtight container for up to 1 week or freeze for up to 1 month.