A soft, warming winter loaf filled with juicy blueberries and cinnamon spice. Perfect served in thick slices with a little butter and a hot cup of tea.
Prep time: 15 minutes
Bake time: 50–60 minutes
Makes: 1 loaf
Ingredients
- 2 cups plain flour
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- ¾ cup brown sugar
- 2 large eggs
- ½ cup butter, melted
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- ½ cup roughly chopped almonds or hazelnuts
- 1 tablespoon brown sugar, for the top
- ½ teaspoon cinnamon, for the top
Equipment
Loaf tin, baking paper, two mixing bowls, whisk, wooden spoon or spatula, measuring cups and measuring spoons, cooling rack, and a skewer or toothpick.
Method
- Preheat the oven to 180°C (160°C fan bake). Grease and line a loaf tin with baking paper.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, salt and brown sugar.
- In a separate bowl, whisk together the eggs, melted butter, milk and vanilla.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the loaf soft.
- Gently fold through the blueberries and chopped nuts, reserving a few blueberries for the top.
- Spoon the mixture into the prepared loaf tin. Scatter over the remaining blueberries and sprinkle with the extra brown sugar and cinnamon.
- Bake for 50–60 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Leave the loaf in the tin for 10 minutes before transferring to a cooling rack.
To Serve
Serve warm or toasted in generous slices with butter. For something a little extra, add a drizzle of honey or a spoonful of berry compote.
