Blueberry loaf
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line a 2lb loaf tin with parchment.
Beat the oil, eggs, juice and zest with a wooden spoon in a large bowl. Add the sieved flour and sugar and mix until completely combined.
Stir in the blueberries and scoop the mixture into your prepared tin.
Bake for 45 minutes or until a skewer comes out clean. Allow to cool in the tin for about 15 minutes and then move onto a wire rack to cool completely.
Ingredients
4 tbsp of rapeseed oil
3 eggs, lightly beaten
220ml orange juice
zest of 3 orange
330g self-raising flour, sieved
175g golden caster sugar
150g blueberries
Method
Preheat your oven to 180°C and line a 2lb loaf tin with parchment.
Beat the oil, eggs, juice and zest with a wooden spoon in a large bowl. Add the sieved flour and sugar and mix until completely combined.
Stir in the blueberries and scoop the mixture into your prepared tin.
Bake for 45 minutes or until a skewer comes out clean. Allow to cool in the tin for about 15 minutes and then move onto a wire rack to cool completely.
