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Member recipe

Blueberry Loaf Cake

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Serves 10

Blueberry loaf cake with cream cheese topping

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  • 175g very soft butter, plus extra for greasing
  • 175g golden caster sugar
  • 250g self-raising flour
  • 2 large eggs
  • 2 tsp vanilla extra
  • 200g blueberries
  • For the cream cheese:
  • Soft cheese
  • Icing sugar


    1. Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
    2. Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
    3. Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
    4. Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
    5. Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
    6. Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
    7. Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.

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